Breakfast for dinner!

Since we've been trying all of these great new recipes, and finding some that are fantastic, I think I'll keep posting them on my blog, in case anyone wants to hear about it.
;)
I'll try to take more photos of the finished product as well, although it's difficult to think of that at the time. We just want to eat it at that point. ;)

We had breakfast for dinner a couple of nights ago, and I chose to make a healthy version of Eggs Benedict. It was so good! Surprisingly so. I was skeptical, especially when it's one of Mark's favourites. And especially when the sauce was so different than the regular one. But was delicious.

Here is the recipe:

Guilt-Free Eggs Benedict
½ lemon
¼ cup sour cream, light, or low-fat plain yogurt
1 tablespoon shallots, finely chopped
1 ½ teaspoons oil, olive
1 ½ teaspoons water, warm
¼ teaspoon tarragon, dried
1 pinch salt
1 pinch paprika
1 tablespoon vinegar, white or freshly squeezed lemon juice
oil, olive
4 slices peameal bacon
4 eggs
chives, chopped
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Squeeze 1/2 tsp. juice from lemon to medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a frying pan and set over medium-high heat. Add bacon. Cook until golden-tinged, about 1 to 2 minutes per side. Remove pan from heat.
Once water boils, reduce heat to low so water is barely simmering. Crack 1 egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like, 2 to 4 minutes. To serve, place 1 or 2 slices of bacon on each plate. Using a slotted spoon, remove eggs, 1 at a time, and dab whites with paper towels to absorb as much water as possible. Place 1 egg on a slice of bacon. Repeat with remaining eggs. Spoon about 1 1/2 tsp. sauce over each egg. Sprinkle with chives. Delicious with toasted whole wheat English muffins and a spinach salad.