Healthier Eggs Benedict With Garlic Aioli

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

1. 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.
2. 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. 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.

chives, salt, pepper, white vinegar, eggs, muffins, salmon, mixed baby greens, mayonnaise, garlic, lemon juice, lemon zest, salt, fresh ground pepper, water, flat leaf parsley

Taken from www.food.com/recipe/healthier-eggs-benedict-with-garlic-aioli-394094 (may not work)