This Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce is the perfect healthy version of everyone's favorite Eggs Benedict!
Remove the pot from the heat and remove the heat-proof bowl from over the pot. Set the Hollandaise sauce aside for a moment while you prepare the scrambled eggs.
Set your non-stick skillet over medium-high heat. Add 2 eggs to a bowl and whisk them until they're light and foamy. Once the skillet has heated turn the heat down to medium-low and add the eggs to the skillet using a heat-safe spatula to move the eggs around in the pan continuously as they cook.
Be gentle. Sweeping, folding motions help create fluffy scrambled eggs that aren't rubbery.
As soon as the eggs appear creamy, they're done. Overcooking also gives scrambled eggs their notoriously rubbery texture, which you'll want to avoid at all costs.
To finish off your scrambled Eggs Benedict, top the toasted halves of the English muffin with the pan-fried Canadian bacon and divide the scrambled eggs between the two English muffin halves. Pour 1 or 2 tablespoons of the Hollandaise sauce over the eggs and serve with a few sprigs of fresh dill!
This Scrambled Eggs Benedict is also great served with a slice of two of fresh tomato, or with a side of fresh fruit for something sweet!