The Lighter Side: Our Favorite Eggs Benedict Recipes

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Did you know that the average Eggs Benedict contains more than 50 grams of fat? Yes, 50! But, before you get all worked up over the fact that your most-favorite breakfast treat is pretty much the reason why your pants don’t fit, hold up! Lucky for you, we’ve scoured our recipe roster to find some tasty alternatives that taste just as amazing as the savory breakfast treat we all know and love – sans the crazy calorie count. Have you ever thought about how easy it’d be to simply swap that fatty ham with some fresh turkey bacon, or how skipping that high-in-fat Hollandaise sauce with a just-as-good yogurt-base may just be the best idea yet? Case in point – it’s easy to switch these babies up and make ‘em a whole lot healthier…without sacrificing an ounce of taste. So, go ahead, enjoy…life isn’t fun without a little indulgence!

X-Ceptionally Healthy Eggs Benedict
Recipe via food.com
What you’ll need:
2 eggs
1 light multi-grain whole wheat English Muffin
2 slices Canadian Bacon
¼ cup lemon low fat yogurt
½ teaspoon dry mustard
1 pinch salt
1 pinch cayenne pepper
Fresh parsley (to garnish)
1 tablespoon white vinegar
Non-fat butter-flavored cooking spray

What to do:
In a skillet over medium heat, lightly brown Canadian bacon in cooking spray (about 3 minutes each side). Remove from skillet and keep warm. Meanwhile, combine yogurt, dry mustard, salt, and cayenne in a small saucepan and whisk gently on low heat until warm and smooth. Fill a large skillet with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to low where the water is still consistently boiling but very low. Crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until done, spooning hot water over the yolk until slightly opaque. In the meantime, toast the English muffin then place half on each plate with a piece of ham on top. When the timer rings, carefully remove eggs from the water with a slotted spoon, letting the excess water drain away, place on top of ham, and drizzle with sauce. Garnish with parsley and serve immediately.

Lighter Eggs Benedict with Mock Hollandaise
recipe via thekitchn.com
What you’ll need:
For the base:
8 slices smoked turkey bacon
4 whole wheat English muffins, split in half
2 tablespoons butter, softened (optional)
2 teaspoons white vinegar
8 large eggs

For the mock hollandaise:
1/2 cup light mayonnaise
1/2 teaspoon Dijon mustard
4 teaspoons fresh lemon juice, or to taste
2 tablespoons unsalted butter
Kosher salt and cayenne pepper, to taste

To assemble:
2 cups spinach leaves
8 thick tomato slices, thoroughly dried
Kosher salt and pepper, for garnish
Paprika, for garnish

What to do:
Preheat to 400°F. Line a large rimmed baking sheet with aluminum foil and arrange the bacon strips in a single layer. Cook on the middle rack for approximately 20-25 minutes, until the slices reach your desired crispness. (For Eggs Benedict, I like it a little less crispy than usual, so 20 minutes usually works for me.) Remove bacon to a paper towel-lined plate and discard foil. Arrange the English muffin halves on a separate baking sheet. Cook until toasted and lightly golden, about 8-10 minutes. Spread with softened butter, if desired. Lower oven temp to 170° (or warming temperature). Hold English muffins and bacon until eggs are poached and ready to assemble. While the bacon is cooking, fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles. Crack each egg into a small dish (I use a small sake glass), partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate. Trim any excess whites, if desired. Here is a tutorial on poaching eggs. Note: Eggs can be poached ahead of time and the re-warmed in hot water just before serving. To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper. To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by a tomato slice, a piece of bacon split in half, and a poached egg. Drizzle with hollandaise sauce. Sprinkle with additional salt, pepper, and paprika. Serve immediately.

Asparagus Eggs Benedict

 

Recipe via rachaelraymag.com
What you’ll need:
1 pound asparagus, trimmed,
4 ounces turkey Canadian bacon
2 tablespoons butter
1 tablespoon flour
½ cup chicken broth
4 large eggs, plus 2 large egg yolks
1 tablespoon fresh lemon juice
salt and pepper
2 whole wheat English muffins, split and toasted

What to do:
Preheat the oven to 150 degrees. Fill a large, deep skillet with enough salted water to reach a depth of 1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes; drain. Reserve the skillet. Heat the skillet over medium heat and add the turkey bacon and cook, turning, until browned, about 3 minutes. Transfer the bacon and asparagus to an ovenproof dish and place in the oven to keep warm; reserve the skillet. In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Remove from heat then whisk in the 2 egg yolks, 1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce in a bowl. Fill the reserved skillet with enough water to reach a depth of 1 inch and bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set. Place an English muffin half on each of 4 plates. Divide the bacon among the muffins and top each with asparagus, a poached egg, and some sauce. Season with pepper.

 

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