- Calories: 151
- Protein: 14g
- Total Fat: 7.5g
- Saturated Fat: 2.5g
- Cholesterol: 240mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2.5g
- Total Sugar: 4.5g
- Sodium: 260mg
I found two tasty ways to cut calories, fat and carbs from the traditional Eggs Benedict recipe. I swapped classic, rich and fattening hollandaise sauce for a slimming rendition using a yellow bell pepper and light cream cheese. And I replaced the English muffin with a grilled Portobello mushroom. The result: a deliciously healthy breakfast sandwich!
- Prep time
- Total Time
FOR THE YELLOW PEPPER HOLLANDAISE SAUCE
- 1 large yellow bell pepper, seeded and cut into eighths
- 3 ounces (6 tablespoons) reduced-fat cream cheese
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
FOR THE EGGS BENEDICT
- Oil cooking spray
- 4 slices Canadian bacon
- 2 medium ripe tomatoes, each cut into 4 thick slices
- 4 large eggs, at room temperature
- 1 teaspoon distilled white vinegar
- 4 Portobello mushroom caps, grilled
- Paprika (optional, for garnish)
For the Hollandaise
Place the bell pepper pieces in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes or until pepper is easily pierced with a paring knife. Drain and immediately transfer to a blender.
Add cream cheese, lemon juice, mustard and salt to blender. Puree until sauce is silky smooth with no visible bits of yellow pepper. Set aside.
For the Eggs Benedict
Preheat broiler. Line a large baking sheet with aluminum foil and coat with oil spray.
Arrange Canadian bacon and tomato slices in a single layer on the prepared baking sheet. Cook 4 minutes. Flip the bacon and tomato slices over and cook for 4 more minutes, or until bacon is crispy brown around the edges. Remove baking sheet from oven and loosely tent it with foil to keep it warm.
Place a double layer of paper towels on a large 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 heat to low so water is at a gentle simmer. Add vinegar to water.
Crack each egg into its own small bowl or container. (For best results, use a container with a narrow base and wide top, like a teacup, to help the egg keep its shape.) Place all containers close to the stove.
Working with 1 egg at a time, slip the egg carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.
With a slotted spoon, gently nudge the egg white closer to the egg yolk 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 total.) 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 egg from the water with a slotted spoon and transfer to the paper-towel-lined platter. Repeat with other three eggs.
Just before serving, reheat the Hollandaise in a small sauce pan over low heat for a few minutes, or in the microwave for 30 to 60 seconds, until it’s warm to the touch.
For each serving, place a slice of Canadian bacon on the grilled Portobello mushroom, and pile 1 to 2 tomato slices on top. Top each with a poached egg and 1 to 2 tablespoons of the Hollandaise sauce. Sprinkle paprika over sauce and serve.