Lighter Eggs Benedict with Greek Yogurt Sauce

This eggs Benedict uses a warm Greek yogurt sauce in place of a traditional hollandaise.

Makes: 4 servings

Ingredients

• 1 tablespoon apple cider vinegar
• 4 eggs
• 4 slices Canadian bacon
• 2 tablespoons light mayonnaise
• ½ cup nonfat Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons unsalted butter
• 2 whole wheat English muffins, split and toasted
• ½ beefsteak tomato, sliced into 4 thick slices
• 2 tablespoons chives, finely chopped
• Salt and pepper to taste

Directions

1. In a large skillet, fill halfway with water and bring to a simmer. Add vinegar. Break one egg at a time into a small cup then slide into water. Cook egg in simmering water until whites set, about 4 minutes. Using a slotted spoon, remove eggs and place on a paper towel to drain.
2. In a small skillet, spray with cooking spray and cook Canadian bacon over medium heat until lightly browned, about 1 minute each side. Set aside.
3. To make sauce, in a microwave-safe bowl mix mayonnaise, yogurt, mustard, lemon zest, and lemon juice. Microwave until warm, about 30 seconds, then stir in butter until melted and incorporated.
4. Top each toasted English muffin half with 1 slice tomato, 1 slice Canadian bacon, a poached egg, and about 2 tablespoons sauce; top with chives and salt and pepper to taste.

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