Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

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