Turkey Ham Eggs Benedict
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4 ounces fat-free cream cheese
3 tablespoons plain non-fat yogurt
1 tablespoon lemon juice
1 teaspoon mustard
6 cups water
4 eggs, divided
2 English muffins, split
8 spinach leaves
8 ounces thinly sliced JENNIE-O® Turkey Ham
4 (¼-inch thick) tomato slices
paprika, if desired
Prepare mock hollandaise sauce: In food processor or blender, process cream cheese, yogurt, lemon juice and mustard 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 4 minutes or until yolks are just set.
Meanwhile, toast English muffin halves; place on serving plates. Top each muffin half with spinach leaves, turkey ham, tomato and egg. Spoon 3 tablespoons prepared sauce over eggs; sprinkle with paprika, if desired.