Breakfast: Healthier Eggs Benedict

By LynnK

Due to the large amount of butter needed to make the thick, creamy sauce, hollandaise is loaded with fat. This recipe rehab reduces the amount of butter by replacing it with fat-free buttermilk. Adding a little bit of cornstarch as a thickener will make the sauce just as creamy as the original without all the calories.

Ingredients

• 1 tablespoon butter
• 1/2 cup nonfat buttermilk
• 1 teaspoon cornstarch
• 2 egg yolks
• 2 tablespoons water
• 1 tablespoon lemon juice
• Pinch paprika and cayenne pepper
• 2 whole-wheat English muffins, toasted
• 4 slices low-sodium turkey bacon, cooked
• 4 egg whites, poached in simmering water for 3 minutes

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from thatsfit.com

Preparation

Step 1

1. Melt the butter in a pan on the stove or in the microwave and keep it warm.

2. Whisk together the buttermilk and cornstarch in the top of a double boiler. Heat over boiling water until the sauce begins to thicken.

3. Whisk in the egg yolks and water and continue beating until the mixture comes to a simmer. Once the mixture starts to bubble, heat for another 15 seconds and remove from heat. Add the lemon juice, melted butter and spices.

4. Serve by layering 1/2 English muffin with 1 slice turkey bacon (split in half), 1 poached egg white and 2 tablespoons hollandaise sauce.

Serves: 4

Nutrition Content (per serving):

204 calories, 9 g fat, 3 g saturated fat, 17 g carbohydrates, 5 g sugars, 2 g fiber, 14 g protein, 445 mg sodium

Try serving this lightened-up hollandaise sauce over steamed vegetables or fish for a dinnertime treat.