This last weekend, I wanted to make Eggs Benedict for Paul and I for breakfast. So I used my homemade english muffins, two slices of sliced chicken, poached eggs and the hollandaise sauce below. It turned out really well and I will repeat this again once I make more english muffins.

Light Hollandaise Sauce

1/2 cup nonfat greek yogurt
1 tbsp dijon mustard (or less to taste)
1 tbsp olive oil mayo
pinch cayenne and ground pepper
pinch Kosher salt
2 – 3 tsp lemon juice

Stir together and serve over Eggs Benedict.