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Source: FamilyTime Community

WW Eggs Benedict
Eggs and Ham on an English Muffin 1/2 with a tangy sauce.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
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2 Tbsp hot water
1/2 cup reduced-calorie mayonnaise
1 Tbsp fresh lemon juice
2 oz Canadian-style bacon, about 4 slices
2 average whole-wheat english-muffin(s), split and toasted
4 large egg(s)




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 coloring, if desired. In a nonstick skillet, 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. Yields 1/2 muffin per serving.

Notes:
Each muffin 1/2 is worth 6 WW Points

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