Light, very light Eggs Benedict


Light, very light eggs Benedict

I was never too fond of Eggs Benedict, I always found it too filling. I started ordering Eggs Florentine instead, which I like much better with the spinach, but the heavy hollandaise sauce was still there. These days, trying to control carbs and keeping track of fats, I came up with my own version, inspired by a recipe I saw in another blog, “The Kitchn”.

I cooked it this morning skipping the English muffin and substituting it by lettuce and tomato. Next time I will have 1/2 whole wheat English muffin and the lettuce and tomato on top of it and I bet it will be still delicious. I also used peameal bacon instead of regular bacon, poached the eggs, poured my light sauce on top and it was perfection! (for me anyway).
Because the sauce is cold, I kept the plates warm and assembled all the layers fast, right after the eggs were ready since I didn’t want the lettuce in the bottom becoming mushy. Just a little time management and voilà! Nice and light, mission accomplished! And also so diabetes friendly and carb conscious, and whatever “healthy” you want to call these days!
Hope you enjoy it as I did!

Super light Eggs Benedict

1 portion

1 large egg
1 tbs white vinegar (any vinegar would do, but the white will not add any color to the egg)
1 slice of peameal bacon
lettuce and a couple of slices of tomato

For the sauce
1 tbs light mayonnaise
2 tbs light sour cream
1/2tsp Dijon mustard

Cayenne pepper to be sprinkled on top of the eggs

Prepare the sauce mixing all the ingredients together. Set aside.

Cook the peameal bacon on a frying pan, 1 or 2 min each side. Set aside, keeping it warm.

Start poaching the egg by bringing water with 1 tbs of white vinegar to boil and then to a simmer.
Break the egg in a small bowl (I use a ramekin) and gently slide the egg down in the simmering water. I try to dip almost the whole ramekin in the water for this process. Let it cook for about 2 min or until the white is not glossy and the yoke, nice and soft. Gently take it out of the water with a strainer spoon and let it rest on the edge of a bowl, still in the strainer spoon, while you quickly assemble your dish with the lettuce, tomato and peameal.
Arrange the boiled egg on the top of the pile, pour the sauce on it and sprinkle a generous portion of Cayenne pepper. Enjoy and thanks for sopping by!

written by Raquel Boyes

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2 thoughts on “Light, very light Eggs Benedict”

  1. My husband and I just finished this lovely recipe for breakfast. Thanks for the recipe and i will definitely make it again! Delicious!

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