Eggs Benedict on a Muffin with Garlic Aioli

By bakers_delight85

Ingredients

• For the eggs:
• 8 fresh chives
• Salt, to taste
• Pepper, to taste
• 2 Tbsp. 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 Tbsp. fresh lemon juice
• lemon zest
• Salt, to taste
• Freshly ground pepper, to taste
• 2 Tbsp. water, warm
• 2 Tbsp. finely chopped, fresh, flat-leaf parsley

Details

Servings 4

Preparation

Step 1

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.
Fill a large, deep skillet of 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.
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 on each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedict and garnish with the remaining chives, and serve.
Calories per serving, eggs Benedict on a muffin: 178
Calories per serving, garlic aioli: 145