I absolutely love Eggs Benedict and the effort it takes to make it is absolutely worth it for me! If you’ve never tried then give it a go.

Serves 2.

2 tsp low fat spread (check it’s cooking compatible)
6 eggs
2 tsp quark
Mustard powder, pinch of
1 tsp lemon juice
Seasoning

Smoked salmon
2 wholemeal muffins

First lightly poach 4 of the eggs, as soon as they start to cook remove from the boiling pan and plunge into ice water. Set aside

Melt the low calorie spread in the microwave and set aside.

In a heatproof bowl whisk 2 egg yolks with the quark until it’s light and frothy, whisk the lemon juice, a pinch of salt and a pinch of mustard powder.

Set over a pan of simmering water (a bain-marie) and whisk the egg mixture constantly and vigorously until it thickens.

Remove the pan from the heat and slowly whisk in the melted low fat spread.

Cover to keep warm while you toast the breakfast muffins and reheat the eggs; fill a shallow pan with boiling water and carefully add the poached eggs with a slotted spoon, reheat for 1 minute. Remove with a slotted spoon, drain onto kitchen roll and serve on top of the toasted muffins and smoked salmon.

Pour the Hollandaise sauce over the top and serve immediately.