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Eggs Benedict on Smoked Haddock

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This is a deliciously healthy take on a classic lazy weekend brunch dish—Eggs Benedict—except we’ve changed some ingredients to give you a lower fat version. Try it and you’ll be hooked!


First poach eggs and let cool in cold water. Then make the hollandaise and let it stand at room temperature. When muffins and haddock go in the oven, reheat eggs.


Healthy Hollandaise Sauce:
Three egg yolks
1 cup plain yogurt
2 teaspoons lemon juice
1/2 teaspoons Celtic sea salt
1/2 teaspoons Dijon mustard
1 tablespoon dill chopped (or dried)


1. In a double boiler whisk eggs, yogurt, and lemon juice.


2. Using a spatula, cook uncovered, stirring regularly for about 15 minutes, or until thickened. If a thicker consistency is desired, mix one teaspoon arrowroot powder with one tablespoon water and add to mixture.


3. Remove from heat and stir in mustard, dill, salt, and pepper.


Makes approximately one cup.


For Eggs Benedict with Smoked Haddock:
Six English muffins
Twelve slices (7 ounces total) smoked haddock
Twelve warm perfect poached eggs
Healthy Hollandaise Sauce


1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay haddock slices in a single layer in a 10- by 15-inch pan.


2. In a 450 degree F oven, bake muffins and haddock until browned, about 7 minutes.


3. Place two muffin halves, cut sides up, on each plate. Lay one haddock slice on each muffin half; set one egg on each slice of haddock. Spoon hollandaise equally over portions. 

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