I don’t know about you, but for me when it comes to breakfast, it doesn’t get much better than Eggs Benedict. But, whoooooaaaa Nelly, they are so unhealthy. That delicious Hollandaise is full of butter and yolks and in some cases heavy cream or buttermilk. Yikes!
Well, don’t fret! I have a found a light recipe so you to have your Hollandaise and eat it too. With just a few changes you can get a sauce that is just as delicious but, a lot better for you. You still get a nice creamy texture with that bright citrus flavor from the lemon but, you don’t have to feel so bad about it. Thank heaven’s for the Rachel the genius at Simple Seasonal.
Sounds like a win win right? Right!
2 English Muffins
4 thicker slices of Canadian Bacon, or 8 slices of thin Canadian Bacon
- 2 egg yolks from free-range eggs
- 2 tsp olive oil
- 1 Tbsp butter
- 1/8 tsp paprika
- 1/8 tsp salt
- 2 pinches of black pepper
- 1/4 C water
- 1/4 C sour cream
- 1 Tbsp lemon juice
- 1/4 tsp lemon zest
- 1/4 C fresh chives
1. In an uncoated pan, melt 1 Tbsp of butter while continuously beating together with 2 tsp of olive oil and two egg yolks. You’ll end up with a thick, yellow sauce.
2. Beat in your lemon juice, lemon zest, paprika, salt, and pepper.
3. Add 1/4 cup of water to the pan and bring to a gentle simmer while continuously beating. Once you have reached a simmer, remove your sauce from the heat.
4. Once the sauce has stopped simmering, whisk 1/4 C sour cream into your mixture until evenly combined and there are no lumps.
Once your Hollandaise Sauce is ready, just set it to the side and start your eggs. When it comes to poached eggs, in my book they better be runny, or they aren’t worth having. Start a small pot of water on the stove and bring it up to juuust before it gets to a boil. I like to strain my eggs. When you’re making poached eggs, they can often end up with those little spider legs of egg white going everywhere and I just don’t like it. An egg has three parts, the yolk, the thick white, and a thin watery white. The thin part is what creates the spider legs in the pot. By straining your eggs in a fine mesh strainer,you get rid of the runny white and you end up with perfectly round, beautiful poached eggs.
Once your eggs are strained, or not, hey whatever floats your boat, stir your water to get a nice cyclone going. Gently drop your egg into the water and LEAVE IT ALONE! I mean it. No stirring folks. Just let it enjoy the hot tub for 3 minutes. When your 3 minute timer goes off, remove it from the pot with a slotted spoon and lay it on a paper towel to drain. Because watery eggs are no bueno. Repeat the egg process until you have enough for all of your muffin halves.
Slice and toast your english muffins. They make some great light ones now and if you want an extra gold star, you can get whole wheat. For the Canadian bacon, feel free to heat it up in a skillet if you want. But, look, I already had one skillet out with the sauce in it, and a pot for the eggs so there was no way another pan was coming into play. I heated the Canadian bacon in the microwave for about 15 seconds.
Place your bacon on your muffins, then top with poached eggs. Spoon a generous amount of the sauce (let’s face it the sauce is the best part) over each half, sprinkle with chives or green onions and serve!