Eggs Benedict with Yellow Pepper Hollandaise

Eggs Benedict with Yellow Pepper Hollandaise

Hollandaise

·       1 large yellow bell pepper, seeded and cut into eighths

·       3 ounces (6 tablespoons) reduced-fat cream cheese

·       1 teaspoon lemon juice

·       ½ teaspoon Dijon mustard

·       ¼ teaspoon kosher salt

Eggs Benedict

·       4 slices Canadian bacon

·       2 medium ripe tomatoes, each cut into 4 thick slices

·       4 large eggs, at room temperature

·       1 teaspoon distilled white vinegar

·       4 whole grain English muffins, halved

·       Paprika, for sprinkling

1.     Prepare the hollandaise: Place the bell pepper pieces in a microwave-safe bowl, and add 1 tablespoon water. Cover and microwave on high power for 2 minutes, or until the pepper is easily pierced with a paring knife. Drain, and immediately transfer it to a blender.

2.     Add the cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set it aside.

3.     Prepare the Eggs Benedict: Preheat the broiler. Line a large baking sheet with aluminum foil and coat it with oil spray.

4.     Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheets. Broil 4 minutes on the first side. Flip the bacon and the tomato slices over, and broil for an additional 4 minutes, or until the bacon is crispy brown around the edges. Remove the baking sheet from the over and loosely tent it with foil to keep it warm.

5.     Place a double layer of paper towels on a large platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.

6.     Fill a large, shallow pan with 3 inches of water. Bring the water to a boil; then reduce the heat to low (the water should be at a gentle simmer). Add the vinegar to the water.

7.     Crack each egg into its own small saucer, ramekin, or bowl. (For the best results, use a container with a narrow base and a wide top to help the egg keep its shape; a small teacup works well.) Place all the cups of egg in close proximity to the stove.

8.     Working with 1 egg at a time, slip the eggs carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.

9.     With a slotted, gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook the eggs for 3 minutes (adjust the time for runnier or firmer yolks, cooking no more than 5 minutes total). To tell if the yolk is cooked to your liking, remove the egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper towel – lined platter.

10.  Lightly toast the English muffins halves.

11.  Just before serving, reheat the hollandaise in a small saucepan over medium low heat for a few minutes, or in the microwave for 30-60 seconds, until it’s warm to the touch.

12.  For each serving, place a slice of Canadian bacon on the bottom English muffin half, and pile 2 tomato slices on top. Top with a poached egg and up to ¼ cup of the hollandaise. Sprinkle paprika over the hollandaise. Serve with the top English muffin half alongside.

Nutritional information: Calories – 295, Protein – 19g, Carbohydrate – 32g, Total fat – 11g, Saturated fat – 4g, Cholesterol – 235mg, Fiber – 4g, Sodium – 815mg

Source: Slim & Scrumptious by Joy Bauer