Ingredients

The following ingredients have 4 Servings
  • 1 cup(s) Plain fat free yogurt (not Greek)
  • 2 tsp(s) Fresh lemon juice
  • 3 item(s) Uncooked egg yolk(s)
  • 0.5 tsp(s) Table salt
  • 0.5 tsp(s) Dijon mustard
  • 0.25 tsp(s) Smoked paprika
  • 1 tbsp(s) Chives finely chopped
  • 2 muffin(s) WW 100% Whole Wheat English Muffin (SmartPoints Packaging) halved
  • 1 tsp(s) Canola oil
  • 1 tsp(s) Table salt
  • 1 tsp(s) Black pepper
  • 1 cup(s) Arugula
  • 4 large Raw egg(s)
  • 1 tbsp(s) Vinegar (1-2 tbsp)

Instruction

  • Heat two small pots of water over low heat until just simmering.
  • Place strainer over one of the pots and place a heat-safe bowl in the strainer. Beat together the yogurt, lemon juice and egg yolks.
  • Heat while stirring frequently until sauce thickens. (about 15 minutes ) remove from heat and stir in mustard and paprika. Set aside – keep warm.
  • Toast English muffins.
  • Poach eggs 2 at a time for 2 ½ to 3 minutes. (1-2 tbsp vinegar)
  • Plate 1 English muffin with fresh arugula, 1 egg, and 1 tbsp of light hollandaise.