Adventure: Making a Healthy Eggs Benedict (sort of)

I love food. Like a lot, and though I typically indulge on the weekends, this wedding of mine has got me inspired and focused like never before. This past Saturday, I woke up craving brunch (mimosas mostly) and decided that I would bring brunch to my own backyard and so I ventured out to Winn Dixie and came home with the ingredients to make a low-fat eggs Benedict, and let me tell you...YOU CAN'T TASTE THE DIFFERENCE! 

Ingredients: 

1. Fat Free organic milk 

2. Knorr Hollandaise  powder mix 

3. Smart Balance (butter replacement) 

4. Organic eggs 

5. Chives

6. Light Multi-Grain Thomas English Muffins (100 calories) 

7. Jones Dairy Farm 97% fat-free Canadian bacon

Prep Time:10 minutes 

The sauce: 

- In a sauce pan, add 1 cup of milk and 1/4 of butter supplement and allow butter to melt 

- when milk and butter are simmering, add the powder and mix until it turns into a thick hollandaise sauce. Allow to sit. 

The Egg: 

- Boil water and add a pinch of vinegar to it

- using a spatula, move the water in a circular motion until it creates a small whirlpool 

- drop the egg into the moving water and cover the pot 

- allow to boil for 2 minutes 

The Bacon: 

- Pan fry the Canadian bacon to taste ( I personally like it a little brown on the corners) 

Top the dish off with chives and black pepper for a little extra kick.