Prep Time 5 Mins

Cook Time 15 Mins

Total Time 20 Mins

SERVINGS 4

INGREDIENTS:

3 egg yolks

2 tsp lemon juice

1 cup low-fat plain yogurt (not Greek)

¼ tsp paprika

½ tsp salt

½ tsp Dijon mustard

2 Whole-wheat English muffins halved

2 tbsp white vinegar

4 eggs ➢ salt to taste

Black Pepper to taste

1 tbsp chives finely chopped

INSTRUCTIONS:

For the Hollandaise Sauce:

In the lowest of the double boiler, upload approx 2 inches of water, do not allow it to contact the weakest of the pinnacle pan. Bring to a mild simmer.

In the pinnacle pan of the double boiler, upload egg yolks, lemon juice, and yogurt. Whisk together. Stir often and warm the sauce for approx 15 mins till it thickens.

In the meantime, vicinity a saucepan with approx three inches of water over medium excessive warmness and produce to a simmer. This could be for the poached eggs later.

When it simmers, lessen to medium-low heat. The temperature ought to live between 180° F and 190° F. Remove the double boiler from warmness. Stir in paprika, salt, and mustard. Set aside.

Split and toast the complete wheat English truffles. Place the toasted English truffles on serving plates. For the Poached Eggs: In the saucepan of simmering water, upload 2 tablespoons of vinegar.

In a small cup, crack an egg into Cup. Carefully tip the Cup to softly vicinity the egg with inside the saucepan. Repeat for the opposite three eggs.

Using a wooden spoon, slowly stir the water for 10 to 15 seconds. Leave eggs on your own and allow to prepare dinner for approx 3 – 5 mins or till the whites are set. Using a slotted spoon, cautiously eliminate one egg at a time and vicinity on organized English truffles.

Add salt and Pepper to taste when preparing eggs. Drizzle eggs with Hollandaise sauce and pinnacle with chives. Serve immediately.

NUTRITION Calories: 215kcal Carbohydrates: 19g Protein: 13g Fat: 10g Saturated Fat: 3g Cholesterol: 273mg Sodium: 383mg Fiber: 2.6g Sugar: 7g

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