Eggs Benedict made with Super Easy Hollandaise Sauce, Low Calorie, Low Fat, Low Carb, Low Cholesterol, Low Sodium and High Fiber!

I have been making Eggs Benedict for Sunday Brunch at least every other month for over 34 years. That makes it over 200 times of making this dish! Ahhh we all love it, but the problem was always, the High Fat, the High Sodium, the High Cholesterol, the High Carbs, and the super High Calories of this yummy dish.

Just between you and me, I have always, until about 3 months ago had a problem with the egg poaching, but once the Hollandaise Sauce goes over the poached eggs, all mistakes could be hidden!

Anyways….first let me tell you that the new inexpensive non stick pan by a company called T-Fal. I have used non stick pans, but this one is the very best. I let water boil in the skillet, and then add a half a lemon into that water, crack the eggs one at a time into a saucer and slid them into the boiling water. In about 10 seconds you will see whites start to congeal, take a spoon or a rubber spatula and fold the whites on to the egg before you go on to the next egg. Add the eggs to the skillet in a clock wise pattern starting at 12. The first egg to go in will get the most well done with the last to go in the least well done. I do 4 eggs at a time; my honey gets the two that are more well done, and me the other two. Once all the eggs are in the skillet, cover, lower the heat and cook about 3 mins, then turn off the heat and let eggs rest in the pan while you get the rest of the stuff finished.

3 Whole Grain English Muffins, split in half

4 Low Cholesterol Eggs

4 slices of Canadian Bacon or Canadian Maple Ham

½ bunch Asparagus or ½ lb Green Beans steamed

Hollandaise Sauce

McCain’s 5 minute shoe string fries

Fruit

2 Bloody Marys

Extra Muffins as needed

Light Butter and Marmalade

Tea or Coffee

Hollandaise Sauce

¼ cup Light Butter

2 tablespoon lemon juice

Zest of half the lemon

pinch of cayenne pepper

¼ cup Egg Beaters

Melt the Light Butter in the microwave. Add the rest of the ingredients and cook on high for 30 seconds at a time, stirring until the egg product is cooked. At this point the sauce looks more like a soufflé. It is important to stop the cooking while the egg is just barely cooked. Now use your stick blender to blenderize the sauce until it is smooth custard like. Set aside. By the way, I have discovered that you can refrigerate the left over sauce for about 2 weeks in the coldest part of your refrigerator and just heat it in the microwave for 15 to 30 seconds until just warm.

By this time, the oven should be pre heating to 450F for McCain shoe strings. I like to turn the oven off at 4 mins and keep them in the oven for a few mins more till I am dishing. But before I do the shoe strings, I heat up the muffins for 3 to 5 mins, and keep them warm in a bread basket till ready to dish. When ready, use a pancake turner to scoop out and drain the egg before plopping it on the muffin.

When the water boils up in the skillet, drop the washed the prepped asparagus or string beans and cook till bright green for asparagus and until firm but tender for the beans.

So…

you should have the oven preheating,

the sauce made

bacon heated (did I mention to use the skillet before the water goes in it to cook up the bacon?)

water boiled with the lemon half or the vinegar in it

the vegetable steamed and set aside

the eggs in the skillet

the fries cooking

place the muffin halves on the plate, top with a slice of bacon, top with a well drained egg which is in turn covered with about 1 tablespoon of the sauce. Fill up the plate with the vegetable and the shoe strings and serve with fruit and beverages of choice along with extra muffins butter and jam on the side.

This is all assembled within about 25 mins. So next weekend, make up a batch and enjoy.