Eggs Benedict Light
Photo: Yuhnee Kim; Styling: Karen Shinto
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!
How to Make It
Step 1
1
Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to Sunset.com to search for "perfect poached eggs").
Step 2
2
Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
Step 3
3
Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.
Ingredients
2 whole-wheat English muffins, split
4 thin slices Canadian bacon
5 large eggs
1 tablespoon butter
3/4 cup low-fat Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon kosher salt
Pepper
3 tablespoons roughly chopped flat-leaf parsley
