DirectionsStep1In a small sauce pan whisk the Low Calorie Hollandaise ingredients together. Heat over low heat to warm up while you work on the Eggs Benedict.Step2Heat a large skillet on medium low heat, add the Canadian Bacon or ham and cook until warmed through and slightly browned, about 3 minutes each side.Step3While the Canadian bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add the vinegar, and lower the heat to a bare simmer.Step4Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.Step5Turn off the heat, cover the pan, and let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.Step6Meanwhile, toast the English Muffins and plate them.Step7To assemble your Eggs Benedict, top each English Muffin half with one slice of Canadian bacon.Step8Put a poached egg on top of the Canadian bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve immediatelyIngredientsIngredients½ cupGreek Yogurt (0%)0.12 cupLight Mayonnaise2 tablespoonsDijon Mustard⅕ tablespoonsHoney1 tablespoonLemon Juice2 dashesHot Sauce (optional)2 Whole Wheat English Muffins4 Eggs4 slicesCanadian BaconSee moreNutritionalNutritional313 Calories10 gTotal Fat180 mgCholesterol24 gCarbohydrate826 mgSodium33 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Eggs Benedict Florentine
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WEBUse a sieve to skim the water. Cook for 2 ½ to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the …
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