Healthy Eggs Benedict

This version uses a lighter sauce made with sour cream or yogurt but it's still creamy and decadent

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 1⁄2 lemon
• 1⁄4 cup light sour cream or 1⁄4 cup low-fat plain yogurt
• 1  tablespoon  finely chopped shallot
• 1⁄4 teaspoon dried tarragon
• 1  pinch salt
• 1  pinch paprika
• 1  tablespoon white vinegar or 1  tablespoon lemon juice
• 4  slices  peameal bacon
• 4  eggs
•  English muffin, toasted
•  chopped chives (optional)

Directions

1. Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
2. Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden tinged, about 1-2 min per side. Remove pan from heat.
3. Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like. 2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible. Place 1 egg on top of the bacon. Repeat with remaining eggs. Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives.