Walking Off The Weight

Now you can enjoy eggs benedict on the weekend and not have to feel bad about it. The eggs make a great weekend breakfast or brunch.

6 Servings

Ingredients

* 2 tablespoons hot water
* 1/2 cup light mayonnaise
* 1 tablespoon fresh lemon juice
* 4 slices (2 ounces) Canadian-style bacon
* 2 English muffins, split and toasted
* 4 whole eggs for poaching

Directions

In the top of a double boiler, blend hot water with mayonnaise, stirring frequently, about 7 minutes or until heated through. Stir in lemon juice. Remove from heat and set aside.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.

In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.

Nutritional Information per serving:
Calories: 325
Fat: 12g

Filed under: Recipes on April 8th, 2009