National Eggs Benedict Day is April 16 – Celebrate with an Easy Light and Healthy Recipe

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This Saturday, April 16th, is National Eggs Benedict Day!  You can take this tried and true brunch favorite to a whole new level with a delicious recipe from The Motherboard that puts a twist on the traditional by lightening it up!  It has reduced fat and reduced calories compared to the traditional version.  This recipe can also be the perfect addition to your Easter menu. And don’t forget about Easter brunch!  This recipe can be a perfect addition to your Easter menu as well!

Guilt-Free Eggs Benny (Serves Two)
2 eggs
1 light whole wheat English Muffin
2 slices Canadian bacon
1/4 cup fat-free plain yogurt
1/2 teaspoon dry mustard
Kosher salt and cayenne pepper, to taste
1 tablespoon lemon zest, for garnish
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon white vinegar
Non-fat cooking spray 

1. In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat.  Remove from the pan and keep warm.  

2. Over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper in a small saucepan.  Whisk continually until warm.  Don’t overheat or the yogurt will curdle.  

3. Add vinegar to a pot of boiling water and reduce heat to a low simmer.  Crack one egg into a small bowl and very gently add it to the simmering water.  Repeat this for the second egg.  Simmer for 3-5 minutes until eggs are completely coagulated and the yolk looks slightly opaque.  

4. In the meantime, toast the English muffin.  Assemble by placing the toasted muffin on a plate.  Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce.  Sprinkle lemon zest and chopped parsley over each egg.  Enjoy.

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