Monday, May 20, 2013

Lighter Eggs Benedict?

One of my favorite indulgences is Eggs Benedict. I know, I know! It's loaded with fat and cholesterol. But it's so good! I usually reserve it for special brunches. And it's a hassle to make Hollandaise sauce, so I don't eat it often.

But wait! In a recent Stonyfield Farms newsletter, they mentioned a recipe for Hollandaise sauce that they lightened up by using Greek yogurt. Could it be true? Could I indulge without all the guilt?

So this past weekend, I put their recipe to the test. It's close, but unless you're particularly fond of the tart flavor of plain yogurt, it's not quite there. They used 1/8 teaspoon of hot sauce that I omitted because I'm not much of a hot sauce person. It's possible that the hot sauce took the slightly sour edge off.

I solved the problem by adding, gulp, 4 tablespoons of butter. Most recipes contain 8 tablespoons (1/2 cup) of unsalted butter. In spite of that, my mom suggested adding just a pinch of sugar to take off that edge.

I do have to say that it was the easiest Hollandaise sauce I've ever made. It cooked beautifully without curdling or seizing up.

We were tough on that sauce, trying it on a poached egg on toast. No ham or veggies to soften the blow. After all, if the sauce wasn't good, all we were left with was an egg on toast. Would I make it again? Yes! But with the 4 tablespoons of butter and a pinch of sugar.

To assemble your Eggs Benedict, use your favorite toasted bread or the traditional split English muffin on the bottom. Add Canadian bacon, or regular bacon, or (yum!) a crabcake. A slice of tomato or a leftover grilled veggie can be fabulous, too. Then add the poached egg and top with the sauce.

I read recently that while vinegar in the egg-poaching water makes the egg white seize together better, it also makes the egg white more tough. So this time I dared to do the unthinkable (the things I do for you), I poached them in plain water. Nothing else! They came out better than ever.


Lightened Up Hollandaise Sauce


3 large egg yolks
3/4 cup 2% plain Greek yogurt
1 1/2 teaspoons lemon juice
1/2 teaspoon Dijon or Horseradish mustard
1/2 teaspoon salt
1/8 teaspoon pepper
pinch sugar

4 tablespoons unsalted butter

Place all ingredients *except butter* in the top of a double boiler and whisk together. Bring the water underneath to a very slow boil. Cook, whisking constantly for 5-10 minutes until an instant thermometer reaches 145.

Remove from heat and stir in the butter. Keep warm, stirring occasionally, until ready to assemble the dish. Makes enough for 6-8 servings.


Toast or warm bread at this point.

Poached Eggs in Plain Water

Crack the eggs and place each one in a small heatproof bowl.


In a large pot, bring three inches of water to a very gentle boil.

Lower each little bowl about 1/2 inch into the water and turn to let the egg slip out. Repeat for each egg.


Cover the pot and cook (do not bother the eggs, no poking!) for 3 minutes. Remove from water with a slotted or pierced spoon.

 

Serve immediately.


(Note, 3 minutes is right for runny egg yolks, but they may not have reached a temperature high enough to kill salmonella or other bacteria.)


9 comments:

  1. wow, those eggs look professional! I will have to try this...

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    1. I've also heard that fresher eggs poach better. Try eggs from your farmer's market, Lucy.

      ~Krista

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  2. (Echoing Lucy) Your eggs look absolutely perfect, Krista! I'm also a fan of Greek yogurt, and I love this lighter take on Hollandaise sauce. I'll bet this will be delicious on steamed broccoli or lightly sautéed asparagus spears. Thanks for sharing, and have a great week.

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    1. I think you're right, Cleo. In fact, one of the side benefits that I realized today is that the leftover sauce doesn't get hard. In fact, it's a beautiful spreading consistency, sort of like a mustard-spiced mayonnaise. Delicious on a sandwich.

      ~Krista

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  3. Wow, Krista. I love Hollandaise sauce and had no idea it was hard to make. What fun to have a "lite" version. And yes, your eggs looks positively professional.

    Can't wait for your new DIVA FROSTS A CUPCAKE. Just a couple of weeks. Yum!

    Daryl / Avery

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    1. Daryl, maybe it's just hard for *me* to make! If you get it the slightest bit too warm or add the butter too fast it curdles into horrible globs. I usually make it with a house full of friends milling around, so maybe I just don't pay enough attention, but I find it tricky.

      ~Krista

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  4. Great to have an alternative.
    I had some lovely eggs "Benedict" at a place in Maine. Instead of bacon, they used homemade corn beef (shreds of meat not diced). Nice.

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    1. That's an interesting change. I can imagine that it was great!

      ~Krista

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  5. I'm a sucker for eggs Benedict, and I can't wait to try this - and no, Krista, you're not the only one who finds hollandaise tricky. In fact, so far, I've found it impossible. I am a very good cook, and nothing has ever been beyond my abilities - but for some reason, I have never yet successfully made hollandaise. I suspect I've made a different mistake every time. I will eventually master it, but I'm certainly going to try this version!

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