Eggs Benedict

Ingredients:

1 egg
1 extra egg white
2 slices of low fat bacon

The sauce:

1 egg yolk
1 teaspoon of Dijon mustard
2 tablespoons lemon juice
50ml warm skim milk

Method: The sauce

Combine the egg yolk (keep the white for later), mustard and lemon juice in a saucepan over low heat.
Let the sauce thicken for a few minutes but not boil
Slowly add the warm milk
Keep stirring until sauce thickens

Method:

Cook your bacon for 1 minute
Crack your egg into the frying pan and pour over the extra egg white
Cook as you like
Serve on a plate, pour over the sauce, YUM

I usually make a double batch of sauce for a few days because I like it so much, when reheating do it slowly or on low heat in the microwave for 10seconds. I did have a exploding episode when I microwaved too long... messy!

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