Astounding eggs benedict with hash browns

Prep 25 min
Total 25 min
Makes 4 Servings

Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

Less
Advertisement

Ingredients

1/2 cup
2% Greek yogurt
1 tbsp
unsalted butter, melted
1/2 tsp
Dijon mustard
1/2 tsp
1/4 tsp

Eggs Benny

2
whole-wheat English muffins
1 tbsp
white vinegar
4
130-g pkg
1 cup
baby spinach
1 tbsp
finely chopped chives

Instructions

  • FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  • ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  • PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.

Serve with drive-thru hash browns.

Nutrition

Calories 256
Protein 19 g
Carbohydrates 16 g
Fat 13 g
Fibre 3 g
Sodium 708 mg
Excellent source of vitamin A
Advertisement

Chatelaine Basics: How to make hollandaise sauce

Issue: February 2014

Written by:

Photo credit: Easy eggs benedict with hollandaise and hash browns Photo by Roberto Caruso

( 26 ratings )

Comments are closed.