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Eggs Benedict Recipe

Eggs Benedict Recipe photo by Taste of Home

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This mock hollandaise sauce is smooth and creamy and much healthier than the regular version. Rebecca Baird — Salt Lake City, Utah

This recipe is:

Healthy

Diabetic Friendly

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Eggs Benedict Recipe

Prep: 25 min. Cook: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

8 slices Canadian bacon
8 eggs
HOLLANDAISE SAUCE:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
1 egg yolk, lightly beaten
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
4 whole wheat English muffins, split and toasted

Directions

In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.
Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, about 4 minutes.
Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice.
With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately. Yield: 8 servings.

Editor's Note: This recipe was tested with Molly McButter. Look for it in the spice aisle.

Nutritional Facts 1 serving equals 216 calories, 8 g fat (3 g saturated fat), 252 mg cholesterol, 752 mg sodium, 19 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

Originally published as Eggs Benedict in Healthy Cooking April/May 2010, p28

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Reviews for Eggs Benedict

Eggs Benedict

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Reviewed on May. 01, 2012 by rfloydrn

not bad, but the picture shows 2 slices of meat - deceptive

Reviewed on Mar. 11, 2012 by wiscook

good tasty, easy, especially if you cook eggs in a microwave egg cooker.

Reviewed on Dec. 15, 2011 by Terri Ann

We love eggs benedict for breakfast, but

not spicey food; so I took a short cut and

used Knorr Hollandaise Sauce Mix. Yummy

every time I make this dish!!

Reviewed on Jan. 02, 2011 by Pinstripes

Overall very good. The sauce seemed quite spicy and might have been missing something else. Next time I'll chop up the canadian bacon too, it made it kind of hard to eat. But still very good and impressive dish.

Reviewed on Jul. 22, 2010 by sukeedog

We weren't huge fans of the sauce, and I do normally like Hollandaise...

Reviewed on Mar. 27, 2010 by swinny

I just finished eating this for breakfast and it is delicious. I did not have any canadian bacon so I just used a slice of turkey bacon and a sandwhich thin. Also no butter sprinkles but I sprayed butter on top and it was very tasty :)