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Eggs Benedict

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Hands-on time 30 mins
Total time 40 mins
Yield

Serves 4

The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach.

Ingredients

  • 1/2 cup white wine
  • 3 tablespoons champagne vinegar, divided
  • 1/4 cup minced shallots
  • 6 ounces soft silken tofu
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper
  • 8 large eggs
  • 4 whole-grain English muffins, split and toasted
  • 8 (1/2-ounce) slices lower-sodium deli ham
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon paprika
  • 2 teaspoons minced fresh chives

Nutrition Information

  • calories 368
  • fat 13.3 g
  • satfat 4 g
  • monofat 4.2 g
  • polyfat 2.6 g
  • protein 26 g
  • carbohydrate 31 g
  • fiber 4 g
  • cholesterol 390 mg
  • iron 4 mg
  • sodium 610 mg
  • calcium 169 mg
  • sugars 5
  • Est. Added Sugars 2

How to Make It

  1. Bring wine, 2 tablespoons vinegar, and shallots to a boil in a small skillet; cook about 5 minutes or until liquid is reduced by half. Combine wine mixture, tofu, and next 6 ingredients (through ground red pepper) in a blender; process until smooth. Return tofu mixture to skillet; cook over low heat 3 minutes or until warm, stirring constantly with a whisk.

  2. Add water to a large skillet, filling two-thirds full; bring to a simmer. Add remaining 1 tablespoon vinegar to pan. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Keep warm.

  3. Place 2 toasted English muffin halves on each of 4 plates; top each muffin half with 1 slice of ham, 1 poached egg, and about 1 tablespoon sauce. Sprinkle evenly with black pepper, paprika, and chives.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.