Lighter Eggs Benedict With "Hollandaise" Sauce Recipe, Perfect for Mother's Day

Eggs benedict, with its fabulously tangy hollandaise sauce, is classic brunch fare -- especially when celebrating special occasions, like Mother's Day. (Duh.) But did you know that the heavy restaurant version, where the sauce is full of butter and egg yolks, can typically be loaded with anywhere between 30 and 60 grams of fat? And while it may taste delicious, no one really needs two sticks of butter for brunch, even if it's your holiday. But let your waistlines fear not: I found a lightened-up version from the Kitchn blog that tastes just as good as the original, but has health subs a whole-grain English muffin, turkey bacon, added veggies and lighter hollandaise sauce. #NomNom!

INGREDIENTS:

For the Base:

8 slices smoked turkey bacon4 whole wheat English muffins, split in half2 tablespoons butter, softened (optional)2 teaspoons white vinegar8 large eggs

For the "Hollandaise":

1/2 cup light mayonnaise 1/2 teaspoon Dijon mustard 4 teaspoons fresh lemon juice, or to taste2 tablespoons unsalted butterKosher salt and cayenne pepper, to taste

For Assembly:

2 cups spinach leaves8 thick tomato slices, thoroughly driedKosher salt and pepper, for garnishPaprika, for garnish

INSTRUCTIONS:

Preheat to 400°F. Line a large rimmed baking sheet with aluminum foil and arrange the bacon strips in a single layer. Cook on the middle rack for approximately 20-25 minutes, until the slices reach your desired crispness. (For Eggs Benedict, I like it a little less crispy than usual, so 20 minutes usually works for me.) Remove bacon to a paper towel-lined plate and discard foil.

Arrange the English muffin halves on a separate baking sheet. Cook until toasted and lightly golden, about 8-10 minutes. Spread with softened butter, if desired. Lower oven temp to 170° (or warming temperature). Hold English muffins and bacon until eggs are poached and ready to assemble.

While the bacon is cooking, fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles. Crack each egg into a small dish (I use a small sake glass), partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate. Trim any excess whites, if desired.

To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper.

To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by a tomato slice, a piece of bacon split in half, and a poached egg. Drizzle with hollandaise sauce. Sprinkle with additional salt, pepper, and paprika. Serve immediately. (Serves 4-6)

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Image Credit: Courtesy of the Kitchn

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