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Apr 30, 2011

Eggs Benedict

When I was a kid, like really little, I used to order cereal at restaurants when we would go out for breakfast on Saturday mornings. I used to order oatmeal, but one time, they didn't make it like mom did and well, we never ate at that restaurant EVER again. One day, while we were at our new favorite restaurant, my dad said that I wasn't allowed to order cereal, I had to order something else. He said to try the Eggs Benedict and well, ... ... ... It's been my favorite breakfast food to order ever since. My husband loves Eggs Benedict too, and we have been looking for the perfect recipe so that we don't have to go out every time we want to eat it. We tried one recipe several months ago (before the blog started) and it called for like a cube and half of butter and my stomach killed for 2 days. It was waaaaay to greasy! So in my quest for finding new, healthy recipes, I stumbled on this one in the Taste of Home Comfort Food Diet Cook Book. It's super easy. Super fast and you'll fall in love with it!

Ingredients:

8 slices of Canadian Bacon

8 Eggs
(can vary depending on how many you're feeding)


Hollandaise Sauce:
2 TB all-purpose flour
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp cayenne pepper
1/2 cup fat-free milk
      (we used whole)
1/2 cup fat-free evaporated milk
      (not sure if ours was fat free)
1 egg yolk, lightly beaten
1 TB butter-flavored sprinkles (Molly McButter) 
1 TB lemon juice
4 whole wheat English muffins, split and toasted.
(we used regular English muffins)

*The is supposed to be 216 Calories for 1 serving so that's why it calls for all the low fat stuff.

Directions:
In a large nonstick skillet coated with cooking spray, brown the 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 being to thicken but are not hard, about 4 minutes. (Trick: add about a tablespoon and a half of vinegar to water to help the eggs stay together)







Meanwhile, in a small saucepan, combine the flour, salt mustard and cayenne (I guesstimated what 1/8 tsp was. The first few bites left a bark but afterwards it was fine.) 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.

Only pictures I have of this process. Just scoop some of the sauce out of the pan with a spoon, beat the egg with sauce and return to pan.

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.


Or, if you have an egg poacher, you can cheat... tee hee!

The Final Product

*Now, Obviously from the picture you can see that we didn't use 2 tablespoons sauce. We were very generous with our sauce. When we made this we had 4 people and we had to make the sauce twice in order to have enough to go around. Just a thought.

The sauce was a little to thick for our liking but other then that it was PERFECT!!!! We loved it. And, I didn't have stomach pain after eating. Super easy. Super fast. Super fun.

Make it yourself and let us know what you think. A great excuse for date night?!

This post is linked to
Southern Lovely Show and Share
My Lil Pink Pocket
Chef-n-Training
Not Just A Housewife

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