Healthy Egg and Bacon Breakfast
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
2
- Eggs Benedict
- low-fat Hollandaise sauce (below)
- 4 eggs (divided)
- 2 English muffin (halved)
- 1 ½ cups sliced, lean canadian bacon
- parsley (for sprinkling)
- For Low Fat Hollandaise Sauce
- ½ cup fat-free cream cheese
- 3 Tbsps plain, non-fat Yogurt
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
Preparation steps
1.
For Hollandaise Sauce:
2.
Blend all ingredients together in a food processor until smooth. Heat in small saucepan until hot.
3.
For Eggs Benedict:
4.
Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
5.
Meanwhile, toast English muffin halves and place on serving plates. Top each muffin half with 2 ounces of Canadian bacon and 1 egg. Spoon 3 tablespoons of the Hollandaise Sauce over each egg and sprinkle with fresh parsley. Serve with fresh fruit, if desired.
