Easy Breezy Lightened up Eggs Benedict
I love Eggs Benedict! It’s pretty & lemony and a dash of cayenne pepper makes it spicy good. Real Hollandaise sauce is mostly butter and egg yolks. This light version uses 1 whole egg scrambled with water and lemon juice and then just whisked into a small amount of butter. I used less than half a teaspoon of butter, and at the end I added a teeny drizzle of olive oil just as an experiment. It came out so good! I didn’t miss the 1/2 cup of butter and 3 egg yolks that the recipe in “Joy of Cooking” calls for. My Hollandaise is based on their ‘Quick Whole Egg Hollandaise” recipe, technique wise. But mine is way lighter still, since I use so little butter. I guess you can use as much butter as you like. It incorporates into the sauce easily.
One other thing I really love about this, it’s quick to do! I made this plate in about 15 minutes. The only bad thing is that it uses a lot of pots.
In one pot, boil water for the asparagus and poached eggs. Once the water boils, add the asparagus and cook for a few minutes till it’s crisp tender. Remove those to a dish.
Meanwhile heat another sauce pan for the Holllandaise, adding 1/2 tsp butter. In a bowl whisk 1 organic egg with the juice of 1/2 lemon and 2 tblsp water. Once the butter melts, start whisking the egg mixture into it, whisking until the sauce thickens, about 1 -2 minutes. Continue whisking and add a drizzle of olive oil if you want a slightly richer taste. Season at the end with salt and pepper.
In (yet another) pan, sear low fat Canadian bacon, turkey bacon, veggie bacon or use spinach instead.
Now start a little whirlpool in the boiling water pot, add 1/2 tsp vinegar and crack two eggs into it. Turn it down to a simmer & cook for 2 -3 minutes. Remove them with a slotted spoon and drain off the excess water on a paper towel lined plate.
Toast an English muffin, I used fat free ones from TJ’s.
Place the Canadian bacon on the English muffins, top with the poached eggs and Hollandaise, garnish with a dash of cayenne and a pinch of tarragon to taste. Serve with a side of asparagus. YUM!