What you need:

1/4 cup milk (1%)
1/3 cup light mayonnaise or salad dressing
2 tsp lemon juice
1/2 tsp grated lemon rind
4 eggs
1 medium tomato, thinly sliced
4 whole wheat English muffins, split and toasted

How to prepare:

Gradually whisk milk into mayonnaise in small microwave-safe bowl; cover. Microwave on Medium (50% power) just until hot, about 1-1/2 minutes, stirring two or three times. Whisk in lemon juice and rind until smooth.

Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Crack eggs into skillet. Break yolks with edge of spatula. Reduce heat to low. Cook eggs slowly to preferred firmness.

Place tomato slices on bottom halves of English muffins. Top with eggs. Spoon sauce over eggs. Cover with top half of English muffins.

Tip:

Stir 2 tbsp (25 mL) grated Parmesan cheese into hot sauce.