*This post is sponsored by Circulon Canada. Although I have received compensation, all opinions are my own.
This Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce is the perfect healthy Eggs Benedict recipe featuring low fat English Muffins topped with lean Canadian bacon, fluffy scrambled eggs and the creamiest low fat Hollandaise sauce ever!
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The first time I ever tried Eggs Benedict I almost couldn’t believe how delicious it tasted! I was pretty sure Hollandaise sauce was the most tasty thing on the planet…that is, until I discovered just how much butter is used to make it (cue sad trombone music here).
Now don’t get me wrong, I love butter. I mean, you can’t possibly make delicious treats like these ones without a little bit (okay, a lot) of butter. But that much butter at every meal? No way. In my quest for a healthy lifestyle I’ve been experimenting with new ways to reduce the amount of saturated fat and empty calories in my diet without sacrificing flavour, which is why I’m so excited to be partnering with Circulon Canada today to bring you this delicious recipe for Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce with no added fat!
Yes, you read that correctly – fluffy scrambled eggs and creamy Hollandaise sauce with no added fat thanks to Circulon’s non-stick technology and a secret ingredient! I love this recipe just about as much as I love my new Circulon cookware, and I know you will too!
When Circulon Canada reached out to me and asked if I wanted to try their cookware I’ll admit, I was a little bit skeptical. I’ve tossed out at least 6 non-stick skillets from other brands in the last 12 years because non-stick cookware is usually poor quality and they just don’t perform as well as other types of cookware. I’ve been testing the Circulon Prime 10-inch Skillet and the Circulon Hard Anodized Jumbo Electric Griddle for over a month now and it only took about 2 uses before I was completely sold!
Circulon’s total Non-Stick System with its hi-lo groove design is unlike anything I’ve used before, but it really works! It protects the non-stick cooking surface from scratches so you can actually use metal utensils, and it helps the food release from the cooking surface very easily. And the best part – Circulon’s cookware is free of PFOA (Perfluorooctanoic Acid), a controversial ingredient found in a lot of popular non-stick cookware on the market. I’ve used the 10-inch skillet almost every day since it arrived on my doorstep (sometimes multiple times each day!) and there are no signs of wear on the cooking surface.
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Another thing I really appreciate is the quality of the construction – it’s pretty heavy-duty for daily use, and the heavy bottom prevents warping and provides a nice even heat distribution. You can tell by the appearance of the bottom of the skillet how well I’ve used it this month (and how much I need to clean my stove…yikes. Keeping it real here folks!)!
I’ve tested many different foods using my new Circulon cookware, and even my Healthy Buttermilk Pancakes turned out perfectly on the griddle, even though the recipe contains no fat at all! However, I knew the true test for this skillet would be eggs. Could it really stand up to scrambled eggs with not one drop of added fat to prevent sticking? You’re about to find out!
After using this Circulon cookware for the last month, I can definitely say I love it! And I look forward to trying out other pieces from their cookware collection in the future! This Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce was a huge success and I know you’re going to LOVE this recipe!
This lightened-up Hollandaise sauce recipe was inspired by this one by Carlsbad Cravings.
I hope you enjoy this recipe for Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce! Let me know in the comments below, what would you enjoy with this delicious Hollandaise?
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Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce
Recipe: Ingredients
For each serving you'll need:
- 2 eggs
- 2 slices of pan fried Canadian Bacon
- 1 English Muffin , lightly toasted
For the low-fat Hollandaise (serves 6):
- 4 egg yolks
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp dry white wine
- a pinch each of sea salt and pepper
- a small dash of paprika (optional)
- 2/3 cup fat free Greek yogurt , at room temperature
- fresh dill for garnish
Recipe: Instructions
For the Hollandaise sauce:
- Add the egg yolks to a heat-proof bowl and gently whisk them to break them up.
- Add the lemon juice and zest, the Dijon, salt and pepper and the white wine. Whisk everything together to combine and then set the heat-proof bowl over a pot of gently simmering water (NOT boiling!).
- Whisk the mixture constantly as it heats up. You'll notice it eventually start to thicken as you whisk, but continue to whisk until the mixture falls from your whisk in thick ribbons.
- Continue whisking as you add the Greek yogurt slowly, a few tablespoons at a time until it's all incorporated.
- Remove the pot from the heat and remove the heat-proof bowl from over the pot. Set the Hollandaise sauce aside for a moment while you prepare the scrambled eggs.
For the eggs:
- Set your non-stick skillet over medium-high heat. Add 2 eggs to a bowl and whisk them until they're light and foamy. Once the skillet has heated turn the heat down to medium-low and add the eggs to the skillet using a heat-safe spatula to move the eggs around in the pan continuously as they cook.
- Be gentle. Sweeping, folding motions help create fluffy scrambled eggs that aren't rubbery.
- As soon as the eggs appear creamy, they're done. Overcooking also gives scrambled eggs their notoriously rubbery texture, which you'll want to avoid at all costs.
Assembly:
- To finish off your scrambled Eggs Benedict, top the toasted halves of the English muffin with the pan-fried Canadian bacon and divide the scrambled eggs between the two English muffin halves. Pour 1 or 2 tablespoons of the Hollandaise sauce over the eggs and serve with a few sprigs of fresh dill!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Some nice Indian crepe :)!
Looking forward to trying this hollandaise sauce!
What a great recipe. I was just trying to lighten up hollandaise this past weekend but yours looks much better, I'll have to try it! I agree that the true test of a good non stick pan is always scrambled eggs. Nice to see there's a pan out there that holds up!
Chrissie – I love your photos! They are so bright and vibrant and inviting and delicious and I just want to reach through the screen and get an egg muffin (or two). Great recipe and great review!
Sweet potato hash and polenta are two things I like to cook on non-stick cookware.
i like to make eggs and grilled cheese sandwiches in a non-stick pan!
What do I like to prepare using non-stick cookware? Scrambled eggs because eggs tend to stick in other types of cookware. I also like to use it for bacon and sausage.
I like to make eggs.
I like to make pancakes!
I like to prepare omelettes and pancakes in no-stick cookware
grilled cheese! yum!
Eggs and pancakes
I like to prepare eggs using non-stick cookware. my e-mail is elixer2@hotmail.com
I like to prepare all of my foods in a non stick pan.
Stir Fry!!!
I would make omelets for one thing.
I like to cook crepes
Eggs! I hate eggs sticking to my pans.
Croque Madame!
Bailey dexter Non stick cookware is amazing! So easy to clean, and guaranteed great flavours! I think the first thing I would cook in mine would be swiss steak. After tenderizing a round steak I roll it in flour, salt and pepper. Then I top it with canned tomatoes, onions, celery and mushrooms. Let it simmer until veggies are cooked and serve with potatoes or rice. Amazing!!!
I like to prepare scrambled eggs, pancakes and pan fried potatoes(think hash browns but bigger pieces).
Fried eggs and bacon.
I like to prepare eggs in non stick.
Elizabeth miller–my favorite thing to cook in a non stick pan is sautéed vegetables.
I use a nonstick pan to cook omelettes and pancakes.
Everything! Scrambled eggs, omelets, anything with cheese or that sticks.
curry
I love to prepare all kinds of omelets,the Spanish omelet is my favorite!
A vegetable omelet is my favorite to make.
We love to make omeletes for the family! I'd also love to make cheese dreams in this pan!
Rafflecopter Name is Anne Taylor
Mostly scrambled eggs!
Fried chicken. Also my turkey sloppy joes, fried rice, fried corn bread, pancakes, and scrambled eggs.
I like to make pancakes or grilled cheese!
I love to fry eggs in a nice non-stick pan!!
I make pancakes for my kids every weekend.
just about everything is made in my skillet
Scrambled eggs.
I'm not fortunate enough to own any at the moment, but I'd probably start with eggs.
I love to make fried potatoes.
Pancakes
I use non stick pans to prepare most everything I cook but my favorite is a veggie omelet.
I love cooking everything with nonstick cookware!! And I'm in serious need of a cookware upgrade!! I love making French toast strips, pancakes, chicken teriyaki stir-fry, I love to cook!
I like to make hash browns.
I like to cook everything in non stick cookware. The two hardest things I cook in it is eggs and or cheese.
gandn74@ymail.com
I love preparing scrammed eggs using non stick ware
I like to fry eggs over easy with non-stick cookware.
I love eggs. I eat them every day/
I use mine for most everything but eggs always
I would be great for an omelet.
I just made eggs benny this morning and wondered how I could make the buttery hollandaise more healthy! Thanks for the inspiration 🙂