Now you can have your eggs and eat them, too! This creamy, rich, slightly lemony sauce is so incredible tasting, you won't believe you're eating healthy!
Makes 4 servings
|Mock Hollandaise Sauce|
|2||English muffins, halved|
|Fresh spinach leaves, washed and drained|
|8||ounces sliced lean Canadian bacon|
|4||tomato slices, cut 1/4 inch thick|
- Prepare Mock Hollandaise Sauce. Set aside.
- Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
- Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with 3 to 4 spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
|Serving Size:||1 open-faced sandwich|
|Calories from Fat||25 %|
|Total Fat||6 g|
|Saturated Fat||2 g|
Check out more recipes for Eggs & Omelets