Turkey Eggs Benedict
| Makes 4 servings | Prep time Under 30 minutes | Total time Under 30 minutes |
Ingredients
4 ounces fat-free cream cheese
3 tablespoons plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
6 cups water
4 eggs, divided
2 English muffins, split
8 spinach leaves
8 ounces JENNIE-O TURKEY STORE® Turkey Ham, sliced
4 (1/4-inch-thick) tomato slices
paprika, if desired
Directions
Prepare Mock Hollandaise Sauce: Process cream cheese, 3 tablespoons yogurt, lemon juice and mustard in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot. keep warm; set aside.
Carefully slide eggs one at a time into simmering water. Cook about 3 minutes or until yolks are just set.
Meanwhile, toast English muffin halves; place on serving plates. Top each English muffin half with spinach leaves, turkey ham,tomato and egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika, if desired.
