Astounding eggs benedict with hash browns
62
- Prep Time25 mins
- Total Time25 mins
- Makes4 Servings
Easy eggs benedict with hollandaise and hash browns Photo by Roberto Caruso
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!
Ingredients
2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt
Eggs Benny
2 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
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.
Chatelaine Basics: How to make hollandaise sauce
Nutrition (per serving)
Calories 256, Protein 19g, Carbohydrates 16g, Fat 13g, Fibre 3g, Sodium 708mg.
Excellent source of vitamin A.
Serve with drive-thru hash browns.