Eggs Benedict With Mock Hollandaise Sauce

A healthy alternative to the standard Eggs Benedict. Haven't tried this yet, but plan to soon.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  cups water
• 4  eggs
• 2  English muffins, halved
• 8  ounces Canadian bacon, sliced
• 4  tomatoes, slices 1/4 inch thick
•  paprika
•  fresh spinach leaves, washed and drained

• Mock Hollandaise Sauce

• 4  ounces fat free cream cheese
• 3  tablespoons plain nonfat yogurt
• 1  tablespoon lemon juice
• 1  teaspoon Dijon mustard

Directions

1. Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
2. Bring water to a boil in a large saucepan over high heat. Reduce heat and 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.
3. Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.