country style chicken sausage eggs benedict

Ingredients

• Servings: 4
• 1 (7 ounce) package al fresco® country style chicken patties
• 4 large eggs
• 1 cup plain lowfat yogurt
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt, divided
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dill or parsley, finely chopped (optional)
• 1 tablespoon water
• 1 medium fresh tomato, thinly sliced
• 1/2 avocado, pitted, thinly sliced
• 3/4 cup fresh baby spinach
• 4 healthy whole wheat english muffins, sliced and toasted
• extra virgin olive oil cooking spray

Recipe

Ready Time: 25 mins


• separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
• use a double boiler to make the hollandaise. add the yogurt, lemon juice to the egg yolks, beat well.
• place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
• remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). set aside.
• place a non-stick skillet over medium-low heat coated with cooking spray. heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. cover, heat for an additional 2 1/2 minutes.
• combine the egg whites, water and remaining salt, whisk until slightly frothy.
• heat a medium skillet over medium to low heat, well coated with the cooking spray. pour in the egg whites. as eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. cover to finish cooking. cut into 4 servings.
• to assemble the sandwich, layer each english muffin bottom with the spinach and top with tomato, chicken patty, cooked egg , avocado, and top with the hollandaise followed by the muffin top. serve immediately.