FoodWage
CLASSIC EGGS BENEDICT WITH HOLLANDAISE
Make an indulgent brunch using this Clean Eating recipe for eggs Benedict with a lemon-basil hollandaise sauce. Toasted English muffins are served along with a soft poached egg and drizzled with creamy sauce.
Ingredients for servings
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3 large eggs divided
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0.33 cup buttermilk
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1 tsp arrowroot powder or cornstarch
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0.5 tsp fresh lemon juice
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0.5 tsp safflower oil or cooking oil of choice
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0.125 tsp ground cayenne pepper
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1 tbsp fresh basil, chopped, plus additional for garnish
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2 slices all-natural turkey bacon
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2 slices tomato 1/2-inch-thick
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1 whole-grain English muffin, halved and toasted
Classic Eggs Benedict with Hollandaise
Directions
In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot (or cornstarch), lemon juice, oil and cayenne. Reduce heat to low and cook, whisking often, until thickened, about 15 minutes. Stir in 1 tbsp basil.
Fill a medium saucepan with 2 inches water and bring to a simmer. Crack 1 egg into a small cup. With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk. Crack remaining egg into small cup and add to water; repeat tucking motion with egg white. Cook each egg for 4 minutes. With a slotted spoon, remove eggs from water.
Meanwhile, heat a medium nonstick skillet on medium-high. Add bacon and cook, turning once, until crisp, about 4 minutes per side. Remove bacon from skillet and cut each slice in half; add tomato to skillet and sear, turning once, for 1 to 2 minutes per side. Top English muffin halves with bacon, tomato, egg and hollandaise, dividing evenly. Garnish with additional basil.