Eggceptional Eggs Benedict!

I typically make my husband his favorite Linzer Tarts for Valentine's Day. However, this year, I know that he is really focused on his personal Health and Fitness. Let's face it, I am too! So, we both agreed that neither one of us needed cookies in the house. So, I figured...how about a nice, decadent-tasting breakfast, without all of the added fat and calories?

In our house, we love breakfast. In fact, neither of us would object to "breakfast" for lunch or dinner. So, instead of a typical heart-shaped pancake, how about a lighter, healthier version of the otherwise over-the-top Eggs Benedict? Check it out!

Eggceptional Eggs Benedict!

Here's what you need:

*Serves 4

4 Eggs

2 Light, multigrain English Muffins

4 Slices lean Canadian Bacon

1/2 c. Lemon low fat yogurt (Greek is great!)

1 tsp. Dry mustard

1/4 tsp. Cayenne Pepper

1 Tbsp. White vinegar

Cooking spray

1 c. Spinach leaves

4 thick tomato slices, patted dry

salt and pepper

Fresh parsley, for garnish

Here's what you do:

1. In a skillet over medium heat, lightly brown the Canadian bacon in cooking spray. Remove from skillet and set aside, keeping warm.
2. Meanwhile, combine lemon yogurt, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth.
3. Fill a large skillet with 2 inches of water and 1 Tbsp vinegar. Bring water to a boil and reuse heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour into the skillet, doing the same for each additional egg, one at a time. Simmer 3-5 minutes until desired doneness, spooning the simmering water over the yolk until it is opaque.
4. In the meantime, toast the english muffins; place a toasted muffin on each plate. Top with a handful of spinach, followed by a tomato slice, a piece of bacon and a poached egg. Drizzle the sauce over the top and garnish with parsley. 

Enjoy your Eggceptional Breakfast!