eggs benedict with mock hollandaise sauce
A great way to start your day with a healthy alternative to regular Eggs Benedict. Enjoy!
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 cups water
- 4 - eggs
- 2 - english muffins, halved
- 8 ounces canadian bacon, sliced
- 4 - tomato slices, 1/4 inch thick slices
- - paprika
- - fresh spinach leaves, washed and drained
- MOCK HOLLANDAISE SAUCE
- 4 ounces fat free cream cheese
- 3 tablespoons plain nonfat yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
How To Make eggs benedict with mock hollandaise sauce
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Step 1Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer.
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Step 2Carefully break one egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
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Step 3Meanwhile, toast muffin halves and place on serving plates. Top each muffin half with spinach leaves, 2 oz. Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise over each egg. Sprinkle with paprika.
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Step 4Serve with fresh fruit, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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