Eggs benedict

This is an awesome eggs benedict recipe without the bazillion calories that come with it. I got it from the Crazy Plates cookbook:

Benaddicted to eggs

8 slices Canadian bacon
4 large eggs
1/4 cup each low fat mayo and low fat sour cream
1 tbsp each honey mustard and lemon juice
Pinch of salt and cayenne pepper
2 English muffins split and toasted
Fresh dill or parsley for garnish (optional)

In a large skill over medium heat, lightly brown bacon (about 3 minutes per side). Remove from skillet and keep warm

Fill a medium skillet half full of water. Bring to a boil, then reduce heat to simmering. Break 1 egg into a small dish, then slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered, for 4 to 5 minutes, until yolks are set but not hard.

Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey mustard, lemon juice, salt and cayenne. Cook over medium heat just until mixture is heated through. Do not boil. Remove sauce from heat.

For each serving, place 1 toasted muffin half on a plate. Top with 2 slices bacon. Remove 1 egg from water using a slotted spoon. Place egg over bacon. Pour 2 tablespoons sauce over egg. Garnish with fresh dill or parsley if desired. Serve immediately.

Makes 4 servings.

Per serving: 188 calories, 6.2 g fat, 1.9 g saturated fat, 13.5 g protein, 19.7 g carbohydrates, 0.6 g fiber, 226.3 mg cholesterol, 784 mg sodium
% of calories from fat: 30