Eggs Benedict have to be my all time favorite breakfast food. But, let’s face it, the best part of Eggs Benedict is the hollandaise sauce. Unfortunately, like most things in life, because it is the best part, it is also the part that is the worst for you. Luckily there are solutions out there that allow you to have your hollandaise and eat it too! For my recipe, I used Weight Watchers mock hollandaise sauce and both the hubs and I agreed it was delicious! Does it taste exactly like the real thing? No. But, it is YUMMY! I got the recipe off of Skinny Kitchen’s Blog.
Ingredients for Skinny Hollandaise Sauce:
2 tablespoons fat-free plain yogurt
½ tablespoon light mayonnaise
2 teaspoon spicy brown mustard
1 teaspoon reduced-fat butter or Smart Balance light, melted in microwave for about 15 seconds (covered)
Pinch of salt and pepper, to taste
To Make Hollandaise Sauce: In a small bowl, mix together yogurt, mayonnaise, mustard, butter and a little salt and pepper. Divide and spoon Hollandaise Sauce over eggs. Spread over top using the back of the spoon.
4. Cover pan with foil and bake for about 10-12 minutes until heated through.
5. Serve at once with a fork and knife.
Makes 2 servings
All other Ingredients
4 eggs cracked individually
1 English muffin split
2 chicken sausage patties
1/2 and avocado sliced
1 tsp white vinegar
pinch of salt
chopped green onions (optional)
Once you have made your sauce, set it aside. Bring a pot of water and teaspoon white vinegar to simmer. Stir the water in a circle to create a whirlpool. Drop on egg into the spinning water. Let the egg cook for 3 minutes. Remove the egg with a slotted spoon and place on a paper towel to drain. Repeat with 3 more eggs. Meanwhile, toast the English muffin. Heat your sausage in the microwave or in a skillet. Once the eggs are all cooked, place a piece of sausage on each piece of English muffin then layer of half of the avocado slices. Top with 2 poached eggs and half of the mock hollandaise sauce. Salt and pepper to taste and top with green onions.