Lighter Eggs Benedict with Yoghurt Hollandaise

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   For the hollandaise, mix the low-fat quark, yoghurt, egg yolk, lemon juice and mustard and warm over a bain-marie for 3-4 minutes until creamy. Season to taste with salt and pepper.

   3:00
2. 2

   Keep a pan of water with the vinegar just below boiling point, stir to create a whirlpool and carefully crack in the eggs one at a time, poaching each for 3 minutes.

   3:00
3. 3

   Toast the English muffins, top with baby spinach, place two poached eggs on each and pour over plenty of the yoghurt hollandaise.