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                                                                  Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!

                                                                  Ingredients
                                                                  • Yes No 2 wheat english muffins
                                                                  • Yes No 4 thin slice canadian bacon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 cup low fat greek yogurt
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp coarsely chopped flat leaf parsley
                                                                  • Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to Sunset.com to search for "perfect poached eggs").
                                                                  • Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
                                                                  • Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.
                                                                  Yields: 2
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

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