Healthy Eggs Benedict


Hollandaise Sauce
1 whole yellow bell pepper, sliced
6 tablespoons cream cheese, reduced fat or regular
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt
Paprika for garnish

Place the bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes until the peppers have softened.

In a blender add the cream cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is completely blended and smooth.

Inspired by: Joy Bauer



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