---

Details

• Servings: 12
• Serving Size: 1 egg, 1/2 English muffin, 2 Tbsp sauce

---

Ingredients

• 6 slices Canadian bacon, halved
• 6 light multigrain English muffins, halved and toasted
• 2 Tbsp white vinegar
• 12 eggs
• 3/4 cup nonfat buttermilk
• 1 Tbsp cornstarch
• 1/8 tsp salt
• 1 large egg, lightly beaten
• 1 Tbsp lemon juice
• 1 Tbsp unsalted butter, melted
• 1 Tbsp chopped fresh parsley

---

Preparation

1. Lightly coat a skillet with nonstick cooking spray. In the skillet, lightly brown Canadian bacon over medium heat. Transfer half a slice of bacon to each muffin half.
2. In a large skillet, combine 2 inches of water and the vinegar. Bring water to a boil and turn off heat. Lightly coat a small bowl with nonstick cooking spray. Crack one egg into bowl and gently slide egg into skillet. Repeat with each additional egg, one at a time. Cover skillet and let eggs stand for 3 to 5 minutes, or until set. With a slotted spoon, carefully remove eggs from the water, letting excess water drain. Place eggs on top of bacon.
3. In a heavy medium saucepan, whisk 1/4 cup of the buttermilk, the cornstarch and salt until smooth. Whisk in egg and remaining 1/2 cup buttermilk. Cook the sauce, whisking constantly, over low heat, until it comes to a simmer. Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and butter. Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

Nutrition Facts

Calories	156
Total Fat	7g
Sat Fat	2g
Cholesterol	192mg
Sodium	405mg
Total Carbs	12g
Fibers	4g
Proteins	13g