Fit Eggs Benedict

Ready in 20 minutes • Makes 2 servings

1 whole-grain English muffin, split
2 large, whole eggs
¼ cup non-fat Greek yogurt
2 tsp fresh lemon juice
½ tsp powdered mustard
Sea salt, to taste
Dash cayenne pepper
6 asparagus stalks, cooked
Parsley for garnish (optional)

PREPARATION
1. Fill a medium skillet with 1-inch of water, bring to a boil over medium heat.

2. Meanwhile, toast muffin halves and set aside.

3. When the water reaches a boil, turn the heat down to a simmer, crack one egg at a time into a small dish and gently pour into the simmering water and cook until desired doneness, three to five minutes.

4. While the eggs cook, whisk together yogurt, lemon juice, mustard, salt and cayenne pepper in a small saucepan over low heat; heat until warm – do not boil.

5. To serve, place a toasted muffin on each serving plate and top with three pieces of asparagus. Using a slotted spoon, carefully remove eggs from the water and place one on each muffin; drizzle half the yogurt sauce on top and garnish with parsley. Serve immediately.

Nutrients per serving:
Calories: 170, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 211 mg, Sodium: 363 mg, Total Carbohydrates: 17 g, Dietary Fiber: 3 g, Sugar: 5 g, Protein: 13 g, Iron: 3 mg