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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Not even close to hollandaise

daneanp
May 19, 2016
Everyone knows the hollandaise is what makes the EB.  This sauce was too thin, too sour, and grainy.  It was edible but we all agreed it was disappointing.