Brunch Recipe: Eggs Benedict with Lighter Hollandaise

Photo by Hollan Publishing

Greek Yogurt has become tremendously popular in recent years owing to its health benefits and taste. Nutritionist Toby Amidor recently released a cookbook dedicated to the ingredient, The Greek Yogurt Kitchenthat extends beyond that morning bowl of granola, although there’s a recipe for that too. Greek yogurt shrimp skewers? Greek yogurt mashed potatoes? Have at it.

Make mom happy this weekend with this healthier take on Eggs Benedict that uses greek yogurt for a lighter hollandaise.

Eggs Benedict with Lighter Hollandaise

Serves 4

Ingredients:

2 teaspoons unseasoned rice vinegar

4 large eggs

2 whole wheat English muffins

Cooking spray

4 slices turkey bacon (about 1/4 pound)

2 tablespoons unsalted butter at room temperature

2 cloves garlic, minced

12 medium asparagus spears, tough ends snapped off

1/2 cup nonfat plain Greek yogurt

2 large egg yolks

1 teaspoon fresh lemon juice

1/2 teaspoon Dijon mustard

1/8 teaspoon cayenne pepper

1/8 teaspoon kosher salt

Directions:

• • In a large saucepan, bring 6 cups water to a boil over high heat.

• • Add the vinegar and lower the heat until it is no longer at a rolling boil.

• • Crack an egg into a small cup, dish, or wineglass.

• • Holding it near the surface of the water, gently slide the egg into the hot water.

• • Repeat with the remaining eggs.

• • Cover the saucepan and allow the eggs to cook for exactly 6 minutes.

• • Remove each egg carefully with a slotted spoon and drain on a paper towel.

• • Toast the English muffins.

• • Coat a medium skillet with cooking spray and heat it over medium heat.

• • Cook the bacon until cooked through, 2 to 3 minutes on each side.

• • Place a slice of bacon on each toasted English muffin half.

• • In the same skillet, melt 1 tablespoon of the butter over medium heat.

• • Add the garlic and cook until fragrant, about 30 seconds.

• • Add the asparagus, cover the pan, and cook, tossing occasionally, until tender, about 8 minutes.

• • In a medium bowl, whisk the remaining 1 tablespoon butter with the yogurt, egg yolks, lemon juice, mustard, cayenne, and salt.

• • Transfer the mixture to the top of a double boiler, set it over simmering water, and heat it, whisking continuously until the mixture thickens, about 5 minutes.

• • Immediately remove from the heat.

• • To assemble the dish, place 3 asparagus spears over the bacon on each muffin half, and top with 1 poached egg and 2 tablespoons of the hollandaise sauce.

NUTRITION INFORMATION (PER SERVING): Calories: 241; Total Fat: 13 grams; Saturated Fat: 6 grams; Protein: 15 grams; Total Carbohydrates: 16 grams; Sugars: 3 grams; Fiber: 3 grams; Cholesterol: 295 milligrams; Sodium: 301 milligrams

Recipe from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.