Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce
This Skinny Scrambled Eggs Benedict with Low Fat Hollandaise Sauce is the perfect healthy version of everyone's favorite Eggs Benedict!
Servings 2 servings
Calories 352kcal
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
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!
Notes
This Scrambled Eggs Benedict is also great served with a slice of two of fresh tomato, or with a side of fresh fruit for something sweet!
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 19g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 572mg | Sodium: 527mg | Potassium: 347mg | Fiber: 1g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 2mg