Low Fat Eggs Benedict

>> Friday, May 10, 2013

Low Fat Eggs Benedict

Whenever Joe asks me what I'd like for a special breakfast, the answer is almost always "Eggs Benedict! Yes, please, more Eggs Benedict!" That creamy sauce, and the ham and tender eggs drizzling yolk down into the muffin...oh my, that is my breakfast dream.

Unfortunately, traditional recipes use a hollandaise sauce made of egg yolks and enough butter to clog an artery. Of course it's delicious, but very unhealthy. Joe has worked for a long time to come up with a lighter version that still delivers the savory hollandaise taste. He cut down on the butter and replaced it with heart-friendly olive oil. He relies on seasonings to provide flavor in place of the heavy buttery sauce. However, the sauce is a bit more liquid than the full-fat versions. I don't mind a bit.

Thinly sliced fat-free ham or Canadian bacon also cuts down on the calories. I feel much less guilty for lusting for this breakfast dish more often...though Mother's Day is a perfect excuse for a tray of this, in bed, with the newspaper and some tea. Are you listening, Joe?


For the Light Hollandaise Sauce

1 cup egg substitute
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp Lousiana hot sauce
1 1/2 tbsp fresh lemon juice
2 tbsp butter
2 tbsp olive oil
4 tbsp cream cheese

4 English muffins
8 eggs
8 slices Canadian bacon, low-fat ham, or cooked American bacon strips


Place egg substitute, salt, mustard, hot sauce, and lemon juice in a blender and give it a couple of pulses. Soften the cream cheese in the microwave for 45 seconds. Add the butter to the oil and microwave for 45 seconds. Stir into the cream cheese and blend well.

Poach the eggs or fry them until over-easy, making sure the yolks are still liquid. Heat the bacon or ham. Toast the muffins and put the halves on individual serving plates. 

Heat the cream cheese mixture for about 30 seconds, until very hot but not separated. Turn on the blender and while it's running, pour the cream cheese mixture into the blender. Blend well.

Drizzle some of the hollandaise sauce over the muffin halves. Lay the bacon or ham on top of the muffins, then put an egg on top of each muffin half. Drizzle with the rest of the sauce before serving.

Serves 4-6.


Anonymous,  May 10, 2013 at 9:51 AM  

Why do you think I bought that Canadian Bacon yesterday!?!

Angela Williams Duea May 10, 2013 at 10:02 AM  

HI Mr. Anonymous with the Canadian bacon...does my husband know you're making me breakfast in bed?

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