The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach.
1/2 cup white wine
3 tablespoons champagne vinegar, divided
1/4 cup minced shallots
6 ounces soft silken tofu
2 tablespoons reduced-fat sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
8 large eggs
4 whole-grain English muffins, split and toasted
8 (1/2-ounce) slices lower-sodium deli ham
1/4 teaspoon freshly ground black pepper
1/8 teaspoon paprika
2 teaspoons minced fresh chives
Est. added sugars 2
How to Make It
Bring wine, 2 tablespoons vinegar, and shallots to a boil in a small skillet; cook about 5 minutes or until liquid is reduced by half. Combine wine mixture, tofu, and next 6 ingredients (through ground red pepper) in a blender; process until smooth. Return tofu mixture to skillet; cook over low heat 3 minutes or until warm, stirring constantly with a whisk.
Add water to a large skillet, filling two-thirds full; bring to a simmer. Add remaining 1 tablespoon vinegar to pan. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Keep warm.
Place 2 toasted English muffin halves on each of 4 plates; top each muffin half with 1 slice of ham, 1 poached egg, and about 1 tablespoon sauce. Sprinkle evenly with black pepper, paprika, and chives.