Eggs Benedict

8ProPoints®Value

Prep time: 15 min

Cook time: 12 min

Other time: 0 min

Serves: 4

Ingredients

	2 tablespoons Water, hot
	8 tablespoons Reduced Fat Mayonnaise
	1 tablespoons Lemon Juice, fresh
	75 g Back Bacon, raw, about 4 slices
	2 medium White English Muffin, split and toasted
	4 medium (raw) Egg, whole, British Lion

Instructions

• In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. Add lemon juice. Remove double boiler from heat and set aside. Add 2 to 3 drops yellow food colouring, if desired.
  
• In a nonstick frying pan, cook bacon until heated through, about 3 minutes. Place one slice bacon on each muffin half.
  
• Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). Cover each with clear plastic wrap. Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes. Remove eggs with slotted spoon and place one each on muffin halves. Top each egg with 2 tablespoons of sauce and serve immediately.