How to Make Eggs Benedict with Silken Hollandaise Sauce
There are some rich foods that aren’t easily made over into flavorful, healthful choices. Thankfully, Eggs Benedict is a dish that’s done here successfully. The silken tofu gives the sauce a velvety mouth feel that’s unmatched. Plus, the sauce is so peppy you may never go back to regular hollandaise sauce.
For a vegetarian version, try with seasoned, steamed spinach, kale, or roasted asparagus in place of the ham.
Find this recipe and more in our cookbook, The All-Natural Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
20 min prep time
10 mintues cook time
6servings
1 topped muffin half
Step-By-Step Instructions:
- Puree the tofu, lemon juice, evaporated milk, butter, mustard, worcestershire sauce, and cayenne pepper in a blender on low speed until smooth, about 30 seconds.
- Place the mixture in a small saucepan over medium-low heat. Simmer until hot, about 5 minutes.
- Meanwhile, top each toasted muffin half with a ham slice, then a poached egg. Top each with about 3 tablespoons of the hot silken hollandaise sauce and serve.
- Fresh Fact: To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.
Nutrition facts
6 Servings
-
Serving Size
1 topped muffin half
-
Amount per serving
Calories
190
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.5g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
175mg
58% -
Sodium
530mg
23% -
Total Carbohydrate
17g
6%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
14g
-
Potassium
255mg
5%