Healthy Eggs Benedict
11 ingredients
3 steps
Ingredients
- 3 oz baby spinach leaves
- 4 None whole wheat English muffins, split and toasted
- 4 None poached eggs
- None None Sauteed cherry tomatoes, to serve
- None None FOR THE LIGHT HOLLANDAISE
- 1 cup redcued fat mayonnaise
- 1 tsp grated lemon zest
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh tarragon
- 1 pinch cayenne pepper
Directions
-
1Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
-
2For the light hollandaise, mix mayonnaise, lemon peel and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat. Stir in lemon juice, tarragon and cayenne pepper. Season to taste.
-
3Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with sauteed tomatoes.
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