Best No Guilt Eggs Benedict
Eggs Benedict has been an all time favorite dish since I was a child; however, as I get older and more concerned about heart health and cholesterol etc, as much as I love it, its just not worth the guilt of eating it. For Christmas day breakfast this year, I swapped out the super high calorie, high cholesterol version to a version I could afford to eat every day! My husband, who HATES to diet, loved it. The key to this dish is to take advantage of all the wonderful heart healthy products on the market that do all the nutritional counting for you. The ONLY source of cholesterol in this dish is the turkey bacon.
Best no Guilt Eggs Benedict
4 Fresh egg whites
Canola cooking spray
2 pieces Eating Right turkey bacon, cut in half
2 Thomas English muffins, Hearty Triple Health
1/4 Cup plus 2 teaspoons Smart Balance Buttery Spread
1 Roma tomato
4-5 sprigs of fresh cut chives
Paprika
Poached egg pan or cups
Hollandaise Sauce
4 Tablespoons of Egg Beaters
2 Tablespoons of fresh lemon juice
1/4 Cup melted and very hot Smart Balance Buttery Spread ( for a richer sauce use low fat butter)
Cayenne pepper
Blender
Serves 2
When making this dish I prep most of the elements ahead of time so that I can ensure a quick assembly and a super hot dish at the end. Start by lining a cookie sheet with foil, split the English muffins and place on the cookie sheet. Spread each with about a 1/2 teaspoon of butter spread and set aside. Spray egg cups with cooking spray, separate eggs, saving only the whites and place each one in an egg cup. Sprinkle egg whites with salt and pepper and fill your egg pan with water. Cover pan and set aside.
Spray a frying pan with cooking spray, place bacon in pan and sprinkle liberally with course ground black pepper and cook bacon on medium high heat (this will ensure good color and flavor) until there is some charring. Drain on paper towels. Slice tomato into 4 1/4 inch slices and season with salt.
Make the Hollandaise by placing Egg Beaters, lemon juice and a dash of Cayenne pepper in a blender. Blend on medium for a few seconds until blended well.
Next, set the oven to broil and toast English muffins, approximately 1-2 minutes until brown. Using the English muffin baking pan, begin to build the Eggs Benedict. Top the English muffin with bacon, then tomato. Keep the stack warm on a cookie sheet in the oven while you finish the rest.
Heat the covered egg pan to boil and cook the egg whites for approximately 5 minutes, until egg whites are firm. Loosed eggs in from the cups and put the lid back on to keep the eggs warm. Finally, finish your Hollandaise. Melt 1/4 cup butter spread in the microwave until melted and hot. Turn on blender and slowly pour in hot butter. Blend until smooth and creamy. This mixture will expand and thicken.
Place egg whites on assembled muffins, spoon over Hollandaise and sprinkle with paprika. Use scissors to rough cut chives. Serve immediately.
Cooks Note: Serve these alongside baked OreIda Extra Crispy Tater Tots for a healthier alternative to hash browns. They are also cholesterol free. For additional flavor, sprinkle cooked tots with your favorite hot sauce or seasoned salt.
Best no Guilt Eggs Benedict
4 Fresh egg whites
Canola cooking spray
2 pieces Eating Right turkey bacon, cut in half
2 Thomas English muffins, Hearty Triple Health
1/4 Cup plus 2 teaspoons Smart Balance Buttery Spread
1 Roma tomato
4-5 sprigs of fresh cut chives
Paprika
Poached egg pan or cups
Hollandaise Sauce
4 Tablespoons of Egg Beaters
2 Tablespoons of fresh lemon juice
1/4 Cup melted and very hot Smart Balance Buttery Spread ( for a richer sauce use low fat butter)
Cayenne pepper
Blender
Serves 2
When making this dish I prep most of the elements ahead of time so that I can ensure a quick assembly and a super hot dish at the end. Start by lining a cookie sheet with foil, split the English muffins and place on the cookie sheet. Spread each with about a 1/2 teaspoon of butter spread and set aside. Spray egg cups with cooking spray, separate eggs, saving only the whites and place each one in an egg cup. Sprinkle egg whites with salt and pepper and fill your egg pan with water. Cover pan and set aside.
Spray a frying pan with cooking spray, place bacon in pan and sprinkle liberally with course ground black pepper and cook bacon on medium high heat (this will ensure good color and flavor) until there is some charring. Drain on paper towels. Slice tomato into 4 1/4 inch slices and season with salt.
Make the Hollandaise by placing Egg Beaters, lemon juice and a dash of Cayenne pepper in a blender. Blend on medium for a few seconds until blended well.
Next, set the oven to broil and toast English muffins, approximately 1-2 minutes until brown. Using the English muffin baking pan, begin to build the Eggs Benedict. Top the English muffin with bacon, then tomato. Keep the stack warm on a cookie sheet in the oven while you finish the rest.
Heat the covered egg pan to boil and cook the egg whites for approximately 5 minutes, until egg whites are firm. Loosed eggs in from the cups and put the lid back on to keep the eggs warm. Finally, finish your Hollandaise. Melt 1/4 cup butter spread in the microwave until melted and hot. Turn on blender and slowly pour in hot butter. Blend until smooth and creamy. This mixture will expand and thicken.
Place egg whites on assembled muffins, spoon over Hollandaise and sprinkle with paprika. Use scissors to rough cut chives. Serve immediately.
Cooks Note: Serve these alongside baked OreIda Extra Crispy Tater Tots for a healthier alternative to hash browns. They are also cholesterol free. For additional flavor, sprinkle cooked tots with your favorite hot sauce or seasoned salt.
Comments
Post a Comment