Healthier Eggs Benedict

Ingredients

• 1 Tbsp white wine vinegar, or apple cider vinegar
• 4 large egg(s), at room temperature
• 4 slice(s) uncooked Canadian bacon
• 1/4 cup(s) reduced-calorie mayonnaise
• 1/4 cup(s) fat-free plain Greek yogurt
• 1 tsp Dijon Mustard
• 1/2 tsp lemon zest
• 1 tsp fresh lemon juice
• 2 tsp unsalted butter, at room temperature
• 1/2 medium fresh tomato(es), cut into 4 thick slices
• 2 item(s) light English muffin, whole grain, split and toasted
• 2 Tbsp chives, chopped

Instructions

1. Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
2. Break each egg into a separate small cup; carefully slide eggs, one at a time, into water. Cook until whites set, about 4 minutes; with a slotted spoon, transfer eggs to paper towels to drain.
3. Wipe out skillet; add bacon and cook over medium-high heat, turning once until heated through, about 1 minute per side.
4. To make sauce, in small microwave-safe bowl, whisk together mayonnaise, yogurt, mustard, lemon zest and juice; microwave until hot, about 30 seconds and then stir in butter until melted.
5. Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg and about 2 tablespoons sauce; sprinkle with chives.

Notes

Yields 1 open-faced sandwich per serving.

Eggs can also be cooked fried, over easy or scrambled.