EGGS BENEDICT

PREP TIME: 10 MINS

COOK TIME: 15 MINS SERVES 1 (AS A BREAKFAST)

2 Tbsp Weight Watchers

Extra Lite Sour Cream 2 tsp skim milk

1/2 tsp Dijon mustard or

gluten-free mustard 2 x 60g eggs at room

temperature 1 wholemeal English muffin or gluten-free muffin, split

40g thinly sliced

reduced-salt ham

or gluten-free ham 4 slices tomato Chopped chives

(optional), to serve 1 cup baby spinach

leaves, to serve

1 Whisk sour cream, milk and mustard in small bowl. Cover. Set aside.

2 Spray a medium non-stick frying pan with cooking spray. Half fill pan with water. Bring water to the boil and reduce heat to medium (bubbles should begin to break surface of water).

3 Break one egg into a small dish and carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat process with the remaining egg.

4 Simmer, uncovered, for 3-5 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard.

5 Meanwhile, preheat grill on medium. Place muffin halves under grill and cook for 1-2 minutes each side, or until toasted. Top muffin halves with the ham and tomato slices. Cook under grill for further 1 minute or until toppings are heated through.

6 To serve, use a slotted spoon to remove eggs from water. Place the eggs on top of tomato slices. Spoon sauce over eggs and sprinkle with chives, if using. Serve with spinach leaves.