Imagine a breakfast so decadent yet surprisingly healthy that it feels like you're cheating on your diet – welcome to the ultimate Eggs Benedict experience! This classic American dish gets a nutritious makeover that proves you don't have to sacrifice flavor for wellness. Whether you're a brunch enthusiast or a health-conscious foodie, this recipe will transform your morning meal from ordinary to extraordinary in just 25 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 whole eggs
- 2 English muffins, split and toasted
- 2 slices of Canadian bacon
- 1 tablespoon white vinegar
- 1/4 cup hollandaise sauce
- Fresh chives for garnish
Instructions
- Begin by preparing all your ingredients. Split and toast the English muffins until they are golden brown. Set them aside on a plate.
- In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side, or until they are heated through and slightly crispy. Once done, remove them from the skillet and place them on top of the toasted English muffins.
- Fill a medium saucepan with water and add the tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat.
- Crack each egg into a small bowl, being careful not to break the yolk. This will make it easier to slide the eggs into the simmering water.
- Once the water is simmering, create a gentle whirlpool by stirring the water with a spoon. Carefully slide the eggs, one at a time, into the center of the whirlpool. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
- While the eggs are poaching, you can warm the hollandaise sauce in a small saucepan over low heat, stirring gently to avoid separation.
- Once the eggs are poached to your liking, use a slotted spoon to remove them from the water. Let them drain briefly on a paper towel.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half. Carefully place a poached egg on top of the bacon.
- Drizzle the warm hollandaise sauce generously over each poached egg.
- Garnish with freshly chopped chives for added flavor and color.
- Serve immediately and enjoy your healthy and delicious Eggs Benedict!
Tips
- Use the freshest eggs possible for the best poaching results. Fresh eggs have firmer whites that hold together better in simmering water.
- The vinegar in the poaching water helps the egg whites coagulate faster, creating a neater poached egg. Don't skip this crucial step!
- Create a gentle whirlpool when poaching eggs – this technique helps the egg whites wrap around the yolk more evenly.
- Keep your hollandaise sauce warm but not hot – overheating can cause it to separate or become grainy.
- Practice makes perfect with poached eggs. Don't get discouraged if your first few attempts aren't picture-perfect.
- For a lighter hollandaise, consider using Greek yogurt as a partial substitute for some of the butter.
- Prep all ingredients before you start cooking to ensure a smooth, stress-free cooking process.
Nutrition Facts
Calories: 283kcal
Carbohydrates: 16g
Protein: 16g
Fat: g
Saturated Fat: 5g
Cholesterol: 356mg
