Healthy Eggs Benedict

Healthy Eggs Benedict

Print
Email
|

by Jill Dahan

WCNC.com

Posted on April 16, 2014 at 11:53 AM

Updated Thursday, Apr 17 at 1:51 PM

www.jilldahan.com

Healthy Eggs Benedict with Lemon Hollandaise
Serves 4
4 large organic eggs
2 Ezekiel English muffins or 4 cups baby spinach for gluten free option
2 tomatoes sliced thinly
Lemon Hollandaise Sauce
2 large organic egg yolks
3 tbsp water
½ tsp Dijon mustard
2 tbsp lemon juice
5 tbsp extra virgin coconut oil or butter
2 tbsp fresh basil or thyme leaves (optional)
Cut the tomatoes into thin slices, place on parchment paper, and bake at 325F for 30-35 minutes until slightly dried. For the sauce, place all the ingredients in a blender except for the oil or butter and herbs and blend until combined.  Heat the oil or butter until hot and then with the blender running slowly pour it in until combined.  Pour the sauce into a saucepan and heat just until warm and thickened. Do not overheat or the mixture will separate. Mix in herbs and set aside. Heat a pan with 3 inches of water until boiling, add a squeeze of lemon juice, and reduce the heat. Crack the eggs into it, reduce to a simmer, and cook 4 minutes for runny yolks.  While the eggs are cooking, cut the muffins in half and toast. If using spinach, sauté in a dry pan just until wilted.  To assemble, place a muffin half or mound of spinach on each plate and top with tomato slice and poached egg.  Top with hollandaise and serve warm. 
 

Print
Email
|