Rating: 3 stars
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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.

Julia Levy
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

368 calories; fat 13.3g; saturated fat 4g; mono fat 4.2g; poly fat 2.6g; protein 26g; carbohydrates 31g; fiber 4g; cholesterol 390mg; iron 4mg; sodium 610mg; calcium 169mg; sugars 5; added sugar 2.
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