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Photo of Healthier Eggs Benedict with Canadian Bacon by WW

Healthier Eggs Benedict with Canadian Bacon

5
Points®
Total Time
24 min
Prep
15 min
Cook
9 min
Serves
4
Difficulty
Easy

Ingredients

White wine vinegar

1 Tbsp

Egg

4 large egg(s)

Uncooked Canadian bacon

4 slice(s)

Reduced calorie mayonnaise

¼ cup(s)

Plain fat free yogurt

¼ cup(s)

Dijon mustard

1 tsp

Lemon zest

½ tsp, grated

Fresh lemon juice

1 tsp

Unsalted butter

2 tsp, softened

Light whole wheat English muffin

2 item(s), or multi-grain, split and toasted

Tomato

4 slice(s), thick

Chives

2 Tbsp, chopped

Instructions

  1. Fill large skillet halfway with water and bring to boil. Add vinegar; reduce heat so water barely simmers
  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, 1 egg, and about 2 tablespoons sauce; sprinkle with chives.
  6. Serving size: 1 open face sandwich

Notes

If you want to poach the eggs ahead, take them out of the poaching water about 1 minute earlier and slip them into a bowl of ice water. Refrigerate them in the water up to 1 day; reheat them gently in simmering water.

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