Classic Eggs Benedict with Low-Cal Hollandaise

I know what you're thinking. Low-Cal hollandaise? Why would you do such a thing??

Let me explain. Do you have any idea how much butter is in hollandaise sauce? Seriously, it's pretty scary. I mean, to-die-for-delicious scary, but also roll-me-away-from-the-table-get-me-a-triple-bypass-now scary. SO.

I bring you a rather tasty (though surely unfit for the taste buds of true hollandaise connoisseurs) alternative. A low calorie hollandaise. One which means you don't have to shun the goodness of Eggs Benedict altogether, but may quite comfortably indulge with minimal guilt.

So, point being made, enjoy your full calorie real hollandaise on special occasions, but stash this recipe to keep cravings at bay with a clear conscience.

You're welcome.

By the way, this was my very first attempt at poaching eggs! I must say, it was an enchanting process and came off with great success! You may have your own method already, or you may want to try google for your preferred method, but I used the fairly common route of simmering in vinegar and water. Worked great, the eggs were beautiful, and there was no vinegar taste.

Classic Eggs Benedict with Low-Cal Hollandaise

(printable version)

sauce recipe from Eating Well

serves 2

4 eggs

1/4 cup white vinegar

4 English muffins, split

4 slices thick sliced Canadian bacon

1 TB butter

3/4 cup non or low-fat buttermilk, divided

1 TB cornstarch

1/2 tsp salt

pinch cayenne pepper

1 egg, lightly beaten

1 TB lemon juice

To poach eggs, break each egg carefully into separate small bowls or ramekins. Fill pot with at least 2 in. water. Bring to a boil. Stir in vinegar and reduce heat to a gentle simmer (water should be steaming and small bubbles coming up from bottom). Submerging the lip of each bowl into the water, gently slide eggs in, one at a time. Stir carefully to create a gentle whirlpool effect. Cook 4 min. for soft set, 5 min. for medium and 8 for hard. Remove using a slotted spoon and drain on a clean towel.

Meanwhile, make sauce. Melt butter over low heat in a saucepan. Cook until butter turns golden, 30-60 sec. Pour into a small bowl and set aside.

Whisk 1/4 cup of buttermilk, cornstarch, salt and cayenne in saucepan until smooth. Whisk in egg and remaining buttermilk. Set pan over med. heat and cook the sauce, whisking constantly, until it comes to a simmer. Whisk and cook 15 sec. Remove from heat and stir in lemon juice and reserved butter.

Toast English muffins. Heat bacon in frying pan. To assemble: butter muffins if desired. Top with bacon. Place one poached egg on each half of the muffin and pour desired amount of sauce on top. Enjoy!