Eggs Benedict

EGGS BENEDICT

Yield: 6 servings

NI 156 calories 6g fat, 2.2 grams fiber.

6 (2/3oz) slices lean Canadian Bacon

Cooking Spray

3 (20z) whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

1. Place bacon in a large nonstick skillet coated with cooking spray; cook over medium heat until thoroughly heated, turning once.

2. Place 1 bacon slice on each muffin half. (I also use a slice of tomato that is fried and goldened in a little bit of pam)Top each with a poached egg and 2 tbsp Hollandaise Sauce. Serve immediately.

MOCK HOLLANDAISE SAUCE:

Yield 3/4c.

3/4c plain low-fat yogurt, divided

1 large egg yolk

1 tbsp fresh lemon juice

1/4tsp salt

1/4tsp dry mustard

1. Combine 1/4c yogurt and egg yolk in a small saucepan; stirl well. Place over low heat, and cook 6 minutes or until thick, stirring constantly wiht a whisk (do not boil). Stir in remaining 1/2c yogurt, lemon juice, salt, and mustard; cook until thoroughly heated (do not boil).