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Lighter Eggs Benedict with Mock Hollandaise Sauce
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Brief Description
Lighter eggs benedict dish with mock hollandaise sauce.
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Bring water to a simmer; put in eggs one at a time. Cover and remove from heat; set timer for 3 to 4 minutes. In a large sauté pan, heat spinach. Make half of the Hollandaise sauce.
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Posted By: KathyD
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Posted On: Nov 17, 2021
Number of Servings:
Ingredients:
- 2 cups - spinach leaves
- 8 - thick tomato slices thoroughly dried
- - kosher salt and pepper to taste
- - paprika for garnish
- 8 slices - smoked turkey bacon
- 4 - whole wheat English muffins split in half
- 2 tablespoons - butter softened (optional)
- 2 teaspoons - white vinegar
- 8 - large eggs
- 1/2 cups - light mayonnaise
- 1/2 teaspoons - Dijon mustard
- 4 teaspoons - fresh lemon juice or to taste
- 2 tablespoons - unsalted butter
- - kosher salt and cayenne pepper to taste
Directions:
Preheat to 400°F. Line a large rimmed baking sheet with aluminum foil and arrange the bacon strips in a single layer. Cook on the middle rack for approximately 20-25 minutes, until the slices reach your desired crispness. (For Eggs Benedict, I like it a little less crispy than usual, so 20 minutes usually works for me.) Remove bacon to a paper towel-lined plate and discard foil.
Arrange the English muffin halves on a separate baking sheet. Cook until toasted and lightly golden, about 8-10 minutes. Spread with softened butter, if desired. Lower oven temp to 170° (or warming temperature). Hold English muffins and bacon until eggs are poached and ready to assemble.
While the bacon is cooking, fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles. Crack each egg into a small dish (I use a small sake glass), partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate. Trim any excess whites, if desired.
Here is a tutorial on poaching eggs: https://www.thekitchn.com/how-to-poach-an-egg-the-video-108958. (Note: Eggs can be poached ahead of time and the re-warmed in hot water just before serving.)
To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper.
To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by a tomato slice, a piece of bacon split in half, and a poached egg. Drizzle with hollandaise sauce. Sprinkle with additional salt, pepper, and paprika. Serve immediately.
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