28 Aug Eggs Benedict with Mock Hollandaise
Eggs Benedict with Mock Hollandaise
By: Gail Watson, Contributing Blogger
- Serves: 4
- Serving size: 2 muffin halves
- Calories: 330
- Fat: 17 grams
- Saturated fat: 3 grams
- Trans fat: 0 grams
- Carbohydrates: 35 grams
- Sugar: 6 grams
- Sodium: 623 milligrams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 271 milligrams
My version of eggs benedict combines several food groups and a reduced fat sauce to help start your morning right. Studies show that good nourishment at the start of your day can help fuel your brain and make it easier to focus.
- 4 large eggs
- 6 cups water
- 2 tablespoons white vinegar
- 2 whole grain English muffins
- Nonstick cooking spray
- 4 slices Canadian bacon, 97% fat free
- 8 ounces fresh spinach, rinsed
- 1 cup fat free plain yogurt,
- 1 teaspoon olive oil
- ¼ teaspoon dijon mustard
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon salt
- To poach the eggs, pour the water and vinegar into a large saucepan and bring to the boil. Break the eggs into a small cup and slide them one at a time into the water, reduce the heat. The acid in the water will contain the white and make a more compact poached egg. On low heat, without boiling, cook the eggs for 6 minutes, or until desired doneness. Remove eggs carefully with a slotted spoon and place on paper towels to drain.
- Toast the English Muffins and set aside.
- On medium heat place a nonstick skillet and spray with cooking spray. Quickly pan fry the bacon for 1 minute on each side until warmed through and place one on each muffin half. Return the skillet to the heat and add the rinsed and still wet spinach to the pan. With tongs turn spinach over until wilted and turns a bright green color.
- Divide spinach between the muffins. Then place the eggs on top of the spinach.
- In a small bowl combine the yogurt, olive oil, mustard, lemon juice and salt. Stir to combine.
- Place two muffin halves on each serving plate and spoon the sauce over the top and serve.