Eggs benedict
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Ingredients
Egg yolk
1 medium
Lemon juice
1 tsp
99% fat-free plain yoghurt
¼ cup(s), (60g)
Dijon mustard
1 tsp
Shortcut bacon
2 slice(s), (2 x 25g)
Egg(s)
2 medium
Wholegrain bread
1 slice(s), (1 x 35g slice) toasted
Chives, fresh
1 tsp, to serve
Instructions
1
Combine egg yolk, lemon juice and yoghurt in a heatproof bowl. Place bowl over a saucepan of water, ensuring base of bowl is not touching water. Bring water to a gentle simmer. Cook, whisking, for 5–8 minutes or until thickened. Whisk in mustard until combined.
2
Meanwhile, heat a small non-stick frying pan over medium–high heat. Cook bacon for 2 minutes each side until crisp.
3
Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. Close and microwave on Medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs.
4
Top toast with bacon, eggs, hollandaise and chives. Season with salt and pepper and serve.
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