Heart Healthy Eggs Benedict Recipe
Want decadent Eggs Benedict without loading your plate with unhealthy fat? Buttermilk and fresh chopped parsley make for a wonderfully tangy hollandaise sauce that blankets English muffins and crisp bacon.
Ingredients
Recipe yields 12 servings
6 slices Canadian bacon, halved
6 light multigrain English muffins, halved and toasted
2 Tbsp white vinegar
12 eggs
3/4 cup nonfat buttermilk
1 Tbsp cornstarch
1/8 tsp salt
1 large egg, lightly beaten
1 Tbsp lemon juice
1 Tbsp unsalted butter, melted
1 Tbsp chopped fresh parsley
Helpful how to videos
Directions
Step 1
Lightly coat a skillet with nonstick cooking spray. In the skillet, lightly brown Canadian bacon over medium heat. Transfer half a slice of bacon to each muffin half.
Step 2
In a large skillet, combine 2 inches of water and the vinegar. Bring water to a boil and turn off heat. Lightly coat a small bowl with nonstick cooking spray. Crack one egg into bowl and gently slide egg into skillet. Repeat with each additional egg, one at a time. Cover skillet and let eggs stand for 3 to 5 minutes, or until set. With a slotted spoon, carefully remove eggs from the water, letting excess water drain. Place eggs on top of bacon.
Step 3
In a heavy medium saucepan, whisk 1/4 cup of the buttermilk, the cornstarch and salt until smooth. Whisk in egg and remaining 1/2 cup buttermilk. Cook the sauce, whisking constantly, over low heat, until it comes to a simmer. Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and butter. Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.
Time: 45 minutes
Servings: 12
Calories: 156
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 egg, 1/2 English muffin, 2 Tbsp sauce
Per serving:
calories:156
total fat:7g
sat fat:2g
cholesterol:192mg
sodium:405mg
total carb:12g
fibers:4g
proteins:13g
Thank you!