A staple of breakfast menus everywhere, is Eggs Benedict a meal we can make easily in our own kitchens? Of course! Using whole grain English muffins makes this a reduced guilt breakfast for the whole family.
- 1/3 c. reduced-fat buttermilk
- 1/3 c. canola mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 1/2 tsp. yellow mustard
- 1 1/2 tsp. butter
- 1 quart water
- 1 Tbsp. vinegar
- 4 large eggs
- 4 slices Canadian bacon
- 1 package whole grain English muffins, toasted and split
- 1 Tbsp. Chives, chopped
- To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a wisk. Add butter and stir until butter melts. Keep warm.
- In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
- Break each egg into a custard cup, and gently pour into the pan.
- Simmer the eggs until the whites are firmly set, about 3 minutes.
- While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
- Remove each egg with a slotted spoon and place gently onto a towel to drain.
- Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
- Top off with 2-3 Tbsp. of the Hollandaise sauce.
- Garnish with chopped chives.