Healthy Eggs Benedict

• 3 oz baby spinach leaves
• 4 None whole wheat English muffins, split and toasted
• 4 None poached eggs
• None None Sauteed cherry tomatoes, to serve
• None None FOR THE LIGHT HOLLANDAISE
• 1 cup redcued fat mayonnaise
• 1 tsp grated lemon zest
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh tarragon
• 1 pinch cayenne pepper

1. Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
2. For the light hollandaise, mix mayonnaise, lemon peel and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat. Stir in lemon juice, tarragon and cayenne pepper. Season to taste.
3. Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with sauteed tomatoes.

baby spinach, whole wheat english muffins, eggs, sautueed cherry tomatoes, light hollandaise, mayonnaise, lemon zest, mustard, lemon juice, tarragon, cayenne pepper

Taken from recipes-plus.com/api/v2.0/recipes/34269 (may not work)