New eggs benedict

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PREP TIME

15 min

Makes

2 to 4 servings with 1/3 cup (75 mL) sauce

* PLUS Cooking time: 5 minutes
New eggs benedict

© 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
  • 12.9 g,
  • Carbohydrates
  • 2.7 g,
  • Fat
  • 10.4 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 434 mg.

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!

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