Eggs Benedict on a Muffin with Garlic Aïoli

Serves: 4

For the eggs:
Salt to taste
Pepper to taste
4 Large eggs
2 Whole wheat English muffins
2 Slices of smoked salmon (4 oz.) OR 2 Slices of chicken (4 oz.)
1 Cup of mixed baby greens
For the garlic aioli:
½ Cup of reduced fat mayonnaise
2 Cloves of garlic, coarsely chopped
2 Tbsp of fresh lemon juice
Salt to taste
Pepper to taste
2 Tbsp of water, warm
2 Tbsp finely chopped, fresh parsley

Fill a large, deep skillet of water to a depth of 4inches. Bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water and tilt the egg into the water. Repeat with remaining eggs. Cook until whites are cooked through but the yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels. Toast the English muffin halves. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon or chicken on each egg. Divide the greens among the muffins and mound over the smoked salmon or chicken. Spoon the sauce over and around the eggs. Garnish with fresh parsley.
To make sauce: Combine all ingredients in a bowl and mix.

I don’t remember where I got this recipe. I just remember it tasted absolutely amazing and had to share it.