4 poached eggs
2 wholemeal English muffins
1/2 cup fat free Greek yoghurt
1 teaspoon Dijon mustard
Salt and cayenne pepper
1 tablespoon lemon zest
1 tablespoon parsley, chopped
100g smoked salmon
Handful spinach
Cooking spray


1. Combine yoghurt, mustard, salt and cayenne pepper in a small saucepan over low heat, whisking continually until warm. Be careful not to let curdle or split.
2. Toast the English muffins.
3. Place muffins on a plate, top with spinach, salmon and poached eggs. Top with yoghurt sauce. Sprinkle with lemon zest and chopped parsley.

Download the Lightened Up Eggs Benedict PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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