Happy National Eggs Benedict Day with Recipes from The Motherboard

 

My husband loves Eggs Benedict and I can't remember the last time I made them for him. The calorie count is pretty high up there.  Thanks to The Motherboard, I have a new recipe to try out on him that is "guilt-free" because it uses yogurt instead of butter! How about you, do you ever make Eggs Benedict?

National Eggs Benedict Day is April 16 – Take this brunch fave to a whole new level…and make it a family and friend celebration at any meal on its own holiday!  Check out these two delicious recipes that put a twist on the traditional!  And don’t forget about Easter brunch!  The recipes below can be a perfect addition to your Easter menu as well!

Guilt-Free Eggs Benny

• Ingredients: 

2 eggs; 1 light whole wheat English Muffin; 2 slices Canadian bacon; 1/4 cup fat-free plain yogurt; 1/2 teaspoon dry mustard; Kosher salt and cayenne pepper, to taste; 1 tablespoon lemon zest, for garnish; 1 tablespoon chopped fresh parsley, for garnish; 1 tablespoon white vinegar, Non-fat cooking spray

• Instructions: 
• 1. In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat.  Remove from the pan and keep warm.  
• 2. In a small saucepan, over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper, whisking continually until warm.  Be careful: if you overheat, your yogurt will curdle.  
• 3. In a pot of boiling water, add the vinegar and reduce heat to a low simmer.  Crack one egg into a small bowl and very gently add it to the simmering water.  Repeat this for the second egg.  Simmer for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.  
• 4. In the meantime, toast the whole wheat English muffin.  Assemble by placing the toasted muffin on a plate.  Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce.  Sprinkle lemon zest and chopped parsley over each egg.  Enjoy.

Seafood Frenzy Eggs Benedict

• Ingredients: 

12 eggs; 1 to 2 tablespoons white vinegar; 6 English Muffins; unsalted butter, for spreading; 6 tablespoons Philadelphia Cream Cheese; 12 spears of asparagus, cut in half and steamed; 1 package of Knorr Hollandaise Sauce; 1/2 lemon, zested and juiced; 1 can lump crabmeat, divided into 12 portions; 12 large slices of smoked salmon; 12 cooked and completely peeled large shrimp; sea salt and freshly ground black pepper to taste; 12 dill sprigs, about 2 inches long

• Instructions: 
• 1. In a small bowl, prepare the hollandaise according to the package instructions.  Add the fresh lemon juice. Reserve.  
• 2. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.  Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water.  Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.  
• 3. Meanwhile, toast the English Muffins and butter when warm.  Top the butter with a smear of cream cheese.  Top each with two pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon.  Place the poached egg on top.  
• 4. Top each with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest. (Serves 6)