Ingredients:
- 1/3 c. reduced-fat buttermilk
- 1/3 c. canola mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 1/2 tsp. yellow mustard
- 1 1/2 tsp. butter
- 1 quart water
- 1 Tbsp. vinegar
- 4 large eggs
- 4 slices Canadian bacon
- 1 package Aunt Millie's Multi Whole Grain English muffins, toasted and split
- 1 Tbsp. Chives, chopped
Yield: 4 Sandwiches
Directions:
- To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a wisk. Add butter and stir until butter melts. Keep warm.
- In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
- Break each egg into a custard cup, and gently pour into the pan.
- Simmer the eggs until the whites are firmly set, about 3 minutes.
- While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
- Remove each egg with a slotted spoon and place gently onto a towel to drain.
- Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
- Top off with 2-3 Tbsp. of the Hollandaise sauce.
- Garnish with chopped chives.
Mock Hollandaise recipe adapted from Cooking Light, 2010.
Nutrition Information:
| Serving Size 1 English Muffin (406g) | |
| Number of Servings 4 | |
| Calories 430 | |
| Calories from Fat 210 | |
| Total Fat 24g | 36% DV |
| | Saturated Fat 8g | 39% DV |
| | Trans Fat 0g | |
| | Polyunsaturated Fat 5g | |
| | Monounsaturated Fat 9g | |
| Cholesterol 250mg | 84% DV |
| Sodium 800mg | 33% DV |
| Potassium 430mg | 12% DV |
| Total Carbohydrate 25g | 8% DV |
| | Dietary Fiber 3g | 14% DV |
| | Sugar 12g | |
| Protein 20g | |
*Percent Daily Values (%DV) are based on a 2,000 calorie diet.