Eggs Benedict on a Muffin with Garlic Alioi

For the eggs
8 fresh chives
Salt, to taste
Pepper, to taste
2 tablespoons white vinegar
4 large eggs
2 whole-wheat English muffins
8 slices smoked salmon (4 ounces)
1 cup mixed baby greens

For the garlic aioli
1 1/2 cups reduced-fat mayonnaise
2 cloves garlic, coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons water, warm
2 tablespoons flat-leaf parsley, finely chopped

Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside.

2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.

3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user KLBRZE.