Eggs Benedict With Mock Hollandaise Sauce

• 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

1. 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.
2. 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.
3. 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.

water, eggs, english muffins, bacon, tomatoes, paprika, fresh spinach leaves, hollandaise sauce, cream cheese, nonfat yogurt, lemon juice, mustard

Taken from www.food.com/recipe/eggs-benedict-with-mock-hollandaise-sauce-466146 (may not work)