Eggs Benedict With Mock Hollandaise Sauce - cooking recipe

Ingredients

6 cups water
4 eggs
2 English muffins, halved
8 ounces Canadian bacon, sliced
4 tomatoes, slices 1/4 inch thick
paprika
fresh spinach leaves, washed and drained
Mock Hollandaise Sauce
4 ounces fat free cream cheese
3 tablespoons plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preparation

Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.