|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Skim milk||2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Nonstick spray coating||1|
|Canadian style bacon||4 Ounce|
|English muffins||2 , split and toasted|
For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
Spray an 8 inch skillet with nonstick spray coating.
Fill the skillet halfway with water.
Bring to boiling; reduce heat so water is simmering.
To poach eggs, break 1 egg into a small dish and slide egg into water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or till eggs are just soft cooked.
Meanwhile, in a large skillet lightly brown bacon over medium heat for 3 minutes on each side.
Cover; keep warm.
Cook and stir sauce over low heat just till heated through, but do not boil.