New eggs benedict
0
- Prep Time15 mins
- Total Time15 mins
- Makes2 to 4 servings with 1/3 cup (75 mL) sauce
© Royalty-Free/Masterfile
Ingredients
1/2 lemon
1/4 cup light sour cream, or low-fat plain yogurt
1 tbsp finely chopped shallots
1 1/2 tsp olive oil
1 1/2 tsp warm water
1/4 tsp dried tarragon
generous pinch salt
pinch paprika
1 tbsp white vinegar, or freshly squeezed lemon juice
olive oil
4 slices peameal bacon
4 eggs
chopped chives, optional
Instructions
Squeeze 1/2 tsp (2 mL) juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
Meanwhile, fill a wide saucepan with about 2 inch (5 cm) water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden-tinged, about 1 to 2 minutes per side. Remove pan from heat.
Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like, 2 to 4 minutes. To serve, place 1 or 2 pieces of bacon on each plate. Using a slotted spoon, remove eggs, one at a time, and dab whites with paper towel to absorb as much water as possible. Place 1 egg on a piece of bacon. Repeat with remaining eggs. Spoon about 1-1/2 tbsp (22 mL) sauce over each egg. Sprinkle with chives. Delicious with toasted whole wheat English muffins or with salad made with spinach, tomato and red onion.
Nutrition (per serving)
Calories 159, Protein 12.9g, Carbohydrates 2.7g, Fat 10.4g, Fibre 0.1g, Sodium 434mg.
We often justify eating this famous brunch, believing we're saving calories by poaching the eggs. But with all that artery-clogging butter sauce, we'd be better off eating them fried. This version uses a lighter sauce made with sour cream or yogurt (don't worry, it's still creamy and decadent), so this dish needs no justification -- just an appetite!