Join Our Newsletter
Get our best recipes and health tips delivered right to your inbox!
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.
Recipe yields 12 servings
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.
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.
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.