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Photo of Healthier eggs Benedict with Canadian bacon by WW

Healthier eggs Benedict with Canadian bacon

5
Points®
Total Time
25 min
Prep
18 min
Cook
7 min
Serves
4
Difficulty
Easy
Decadence is usually the order of the day with eggs Benedict, but this version keeps the satisfaction while losing a lot of the calories. It starts with an easier, less intimidating hollandaise sauce than the butter and egg yolk-heavy traditional version. This one is whisked together and heated in the microwave. You can add water or additional fresh lemon juice to thin the sauce to your preference. When poaching the eggs, use a deep-sided sauté pan. You want the pan to be large enough that the eggs don’t touch while they are poaching with sides high enough that the eggs are submerged in the water, but not so high that it’s difficult to remove them from the pan.

Ingredients

White wine vinegar

1 Tbsp, or apple cider vinegar

Egg

4 large egg(s), at room temperature

Uncooked Canadian bacon

4 slice(s)

Reduced calorie mayonnaise

¼ cup(s)

Plain fat free Greek yogurt

¼ cup(s)

Dijon mustard

1 tsp

Lemon zest

½ tsp

Fresh lemon juice

1 tsp

Unsalted butter

2 tsp, at room temperature

Light English muffin

2 item(s), whole grain, split and toasted

Tomato

½ medium, cut into 4 thick slices

Chives

2 Tbsp, chopped

Instructions

  1. Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
  2. One at a time, break eggs into small cup, then slide into water. Cook eggs until whites set, about 4 minutes; with slotted spoon, transfer eggs to paper towels to drain.
  3. Pour out water and wipe skillet dry; add bacon and cook over medium-high heat, turning once, until bacon is heated through, about 1 minute per side.
  4. To make sauce, whisk mayonnaise, yogurt, mustard, lemon zest, and lemon juice together in small microwavable bowl; microwave on High until hot, about 30 seconds, then stir in butter until melted
  5. Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg and about 2 tablespoons sauce; sprinkle with chives.
  6. serving: 1 open-faced sandwich

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