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Lightened Up Eggs Benedict
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Yield: 2 servings (each serving is two English muffin halves)

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  • 6 eggs, divided
  • 1/2 cup fat free half and half
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch (plus 1 tablespoon water)
  • 2 light English muffins
  • 4 slices Canadian bacon
  • 1 tablespoon chopped chives
  • Smoked paprika
  1. To a heat safe bowl or the top of a double boiler add two egg yolks. (Discard the egg white part.) Also add the half and half, lemon juice, salt and Dijon mustard. Whisk the ingredients together.

  2. Bring 2 inches of water to a boil in a saucepan, or the bottom pan of the double boiler. Reduce the heat to a simmer then place the hollandaise bowl on top of the saucepan. Continuously whisk the hollandaise sauce for 5 minutes.

  3. In a small bowl add the cornstarch and water, stir together. Add the cornstarch mixture to the hollandaise sauce. Continue to whisk the mixture for 5 minutes or until the sauce has thickened.

  4. To poach the eggs, bring a large pot of water to a boil. Add a teaspoon of salt and a tablespoon of vinegar to the water (optional).

  5. Once the water is boiling, use a spoon to stir it in a circular motion, creating a swirling vortex. Add one egg to the center of the boiling water and let it cook for 3 minutes. Use a slotted spoon to remove the egg from the water. Repeat with the remaining eggs.

  6. Toast the English muffins and ad them to a plate. Add one slice of Canadian bacon to each muffin half.

  7. Top the Canadian bacon with a poached egg.

  8. Add a spoonful of the hollandaise sauce to each of the muffins. If the hollandaise sauce gets too thick before adding it, mix in a tablespoon of water and whisk until smooth.

  9. Top each English muffin with smoked paprika and chives.