- Calories: 377
- Protein: 29g
- Total Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Cholesterol: 400mg
- Total Carbohydrate: 31g
- Dietary Fiber: 4.5g
- Total Sugar: 5g
- Natural Sugar: 5g
- Added Sugar: 0g
- Sodium: 850mg
Eggs Benedict is a classic breakfast starring a creamy Hollandaise sauce. Looking for ways to amp up the nutrition while making the dish more diet-friendly, I hit upon this tasty version, which still features the signature yellow sauce (made from yellow bell peppers and reduced-fat cream cheese). Sink your teeth into this scrumptious sammie.
- Prep time
- Total Time
FOR THE YELLOW-PEPPER HOLLANDAISE SAUCE
- 1 yellow bell pepper, seeded and cut into eighths
- 3 ounces (6 tablespoons) light or reduced-fat cream cheese
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt or coarse sea salt
FOR THE EGGS BENEDICT
- 4 slices Canadian bacon
- 1 ripe tomato, each cut into 4 thick slices
- 1 teaspoon distilled white vinegar
- 4 large eggs, at room temperature
- 2 whole grain English muffins, halved
TO MAKE THE HOLLANDAISE: Place the bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes or until the pepper is easily pierced with a paring knife. Drain and immediately transfer it to a blender.
Add the cream cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set aside.
TO MAKE THE EGGS BENEDICT: Preheat the broiler. Line a baking sheet with aluminum foil and coat with nonstick oil spray.
Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheet. Broil for 4 minutes. Flip the bacon and tomato slices over and broil for 4 more minutes, or until the bacon is crispy brown around the edges. Remove the baking sheet from oven and loosely tent it with foil to keep it warm.
Place a double layer of paper towels on a platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.
Fill a large shallow pan with 3 inches of water. Bring the water to a boil. Reduce the heat to low so the water is at a gentle simmer. Add the vinegar and stir.
Crack each egg into its own small bowl or container. (For best results, use containers with narrow bases and wide tops to help the eggs keep their shape. Teacups work well.) Place all the containers close to the stove.
Slip each egg carefully into the simmering water by lowering the lip of each small container or cup half an inch below the surface of the water.
When all four eggs are in the water, use a slotted spoon to gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook for 3 minutes. (Adjust the time for runnier or firmer yolks, cooking no more than 5 minutes.) To tell if the yolk is cooked to your liking, remove an egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper-towel-lined platter.
Just before assembling the Eggs Benedict sandwiches, toast the English muffin halves and reheat the hollandaise in a small saucepan, stirring over low heat for a few minutes, or in the microwave for 30 to 60 seconds, until it’s warm to the touch.
To assemble, place a slice of tomato on each toasted English muffin half, and top with 1 slice Canadian bacon, 1 poached egg, and 1 tablespoon hollandaise sauce. Sprinkle paprika over the sauce for a pretty pop of color. Each serving includes 2 English muffin halves layered with Canadian bacon, tomato, egg, and sauce.