I love Eggs Benedict! The problem is the original recipe isn’t exactly healthy.
Traditionally the hollandaise sauce is made with egg yolks, butter and lemon juice.
A lot of recipes use around 1/2 cup of butter which is 47 points!
I knew I could still make a delicious hollandaise type sauce without butter.
To make the hollandaise sauce I added two egg yolks, 1/2 cup of fat free half and half, lemon juice, salt and Dijon mustard to a medium glass bowl.
Whisk the ingredients together. You need a double boiler to cook the hollandaise sauce, or you can make your own double boiler.
Make sure the hollandaise sauce is in a heat safe bowl if you don’t have a double boiler. Boil 2 inches of water in a saucepan then reduce the heat to a simmer.
Place the hollandaise bowl on top of the saucepan. Continuously whisk the hollandaise sauce for 5 minutes.
In a small bowl add 1 teaspoon of cornstarch and 1 tablespoon of water, stir together. Add the cornstarch mixture to the hollandaise sauce.
Continue to whisk and cook the hollandaise sauce 5 more minutes or until it has thickened.
How to poach eggs:
The first time I tried to poach an egg I was somewhat intimidated. Turns out it’s not that difficult.
I like to add my egg to a ramekin, that way when it’s time to add it to the water I can just pour it in.
Bring a pot of water to a boil. I add a teaspoon of salt and a tablespoon of vinegar to the boiling water.
Once the water is boiling I stir it in a large circular motion, creating a swirling vortex. Then I add the egg to the center of the boiling water.
I let my poached egg cook for 3 minutes. The whites are hardened but the yolk is still runny.
Use a slotted spoon to remove the egg from the pot.
Assembling the Eggs Benedict:
I toasted my English muffins and then added them to a plate.
To a nonstick pan I added the Canadian bacon and heated it up on both sides.
Place the slices of Canadian bacon on the English muffin halves.
Next, top the Canadian bacon with the poached eggs.
I added a spoonful of the hollandaise sauce to each of the English muffins.
If the hollandaise sauce gets too thick before adding it you can add a tablespoon of water and whisk it to smooth it out.
The final step was to top it with smoked paprika and chives, but that’s optional.
Eggs Benedict is perfect for breakfast, brunch or lunch!
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Yield: 2 servings (each serving is two English muffin halves)
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- 6 eggs, divided
- 1/2 cup fat free half and half
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon cornstarch (plus 1 tablespoon water)
- 2 light English muffins
- 4 slices Canadian bacon
- 1 tablespoon chopped chives
- Smoked paprika
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To a heat safe bowl or the top of a double boiler add two egg yolks. (Discard the egg white part.) Also add the half and half, lemon juice, salt and Dijon mustard. Whisk the ingredients together.
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Bring 2 inches of water to a boil in a saucepan, or the bottom pan of the double boiler. Reduce the heat to a simmer then place the hollandaise bowl on top of the saucepan. Continuously whisk the hollandaise sauce for 5 minutes.
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In a small bowl add the cornstarch and water, stir together. Add the cornstarch mixture to the hollandaise sauce. Continue to whisk the mixture for 5 minutes or until the sauce has thickened.
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To poach the eggs, bring a large pot of water to a boil. Add a teaspoon of salt and a tablespoon of vinegar to the water (optional).
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Once the water is boiling, use a spoon to stir it in a circular motion, creating a swirling vortex. Add one egg to the center of the boiling water and let it cook for 3 minutes. Use a slotted spoon to remove the egg from the water. Repeat with the remaining eggs.
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Toast the English muffins and ad them to a plate. Add one slice of Canadian bacon to each muffin half.
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Top the Canadian bacon with a poached egg.
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Add a spoonful of the hollandaise sauce to each of the muffins. If the hollandaise sauce gets too thick before adding it, mix in a tablespoon of water and whisk until smooth.
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Top each English muffin with smoked paprika and chives.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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