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
- 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
- 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)