When you think of healthy breakfast recipes, Eggs Benedict is probably not at the top of your list. That’s probably because traditionally this dish is made with gluten-and-refined-grain muffins and topped with butter-and-egg-yolk sauce.
That’s all gonna change now that I’ve given this classic, stunning dish a Real Healthy Makeover!
First, I’ve replaced the glutenous muffin with Fluffy Egg White Biscuits. This move not only removed gluten and grains but also lowered the number of carbs in the dish. Second, I took the butter and egg yolks out of the sauce, opting instead for a quick and easy sauce made with canned coconut milk and seasonings.
Oh, and if you’re wondering how the sauce became such a striking shade of yellow, I’ll let you in on my little secret ingredient. Ground turmeric! This south Asian plant, a relative to ginger root, has rich orange color and very mild flavor. So whenever you want to add some nice yellow color to your cooking just add a pinch of ground turmeric.
4 cups water
1 tablespoon white vinegar
salt and pepper
2 FLUFFY EGG WHITE BISCUITS, split
4 Ham, thick-sliced or Canadian bacon
2 tablespoons fresh parsley, minced
For the Mock Hollandaise Sauce: In a small saucepan combine all of the sauce ingredients. Cook and stir over medium-low heat until warm and thickened.
For the Eggs: Place the water in a large skillet. Add the vinegar and bring to a boil. Reduce heat to simmering. One at a time, break the eggs into a cup and then slip into the simmering water. Simmer, uncovered, for about 4 minutes. The whites should be fully set and the yolks thickened. Remove the eggs from water with slotted spoon. Season with salt and pepper.
Assemble the Benedict: Preheat the broiler. Place the biscuit halves on a baking sheet, broil for 4 minutes, until browned. Place a slice of ham on each biscuit and broil for another minute. Plate the biscuits. Top with a poached egg and spoon sauce over the egg. Sprinkle with minced parsley. Enjoy!