Paula deen's lean: eggs benedict with hollandaise

Ingredients

• 4 Thomas Light Multi-Grain English muffins
• 8 pieces lean Canadian bacon
• 4 slices REDUCED-FAT cheddar cheese
• 4 cups frozen spinach
• 2 cups Egg Beaters or similar substitute; 1/4 cup per muffin half

Hollandaise Sauce:

• 1/2 avocado; chopped
• 4 tablespoons FAT FREE half-and-half
• 1 tablespoon "I Can't Believe It's Not Butter"
• 1/2 lemon; juiced
• pinch of salt
• 1/4 teaspoon sugar or Splenda
• 1/8 teaspoon Cayenne pepper
• FAT FREE/REDUCED-SODIUM chicken broth

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Eggs benedict, the perfect recipe for a brunch!

Preparation

• Before starting the sauce, we need to prepare everything else. First, cook the spinach and Canadian bacon according to package directions.
• Once spinach is cooked, make sure to thoroughly drain the spinach so you don't end up with soggy muffins.
• Next, toast the muffins by pulling them apart and grilling them face down or using a toaster (try a couple sprays of "I Can't Believe It's Not Butter" before grilling).
• To cook the Egg Beaters, you can use an egg poacher pan OR you can simply add 1/4 cup Egg Beater to a glass pinch bowl and microwave for one minute. It comes right out in the perfect shape.
• To assemble, top each toasted muffin half with a half-slice of cheese, one slice of Canadian bacon, spinach and egg. Now it's time for the sauce!Add the chopped avocado and half-and-half to a food processor or blender; puree until smooth.
• Add the puree and the remaining ingredients to the top of a double boiler, over boiling water.Stir until thick, approximately 3 minutes; set aside until ready to use.
• Do not reheat or cover the pot. Thin, if needed with a little chicken broth.
• Pour Hollandaise sauce evenly over the assembled Eggs Benedict. Top with a pinch of ground pepper; if desired.