Eggs Benedict with Silken Hollandaise Sauce
There are some rich foods that aren't easily made over into flavorful, healthful choices. Thankfully, Eggs Benedict is a dish that's done here successfully. The silken tofu gives the sauce a velvety mouth feel that's unmatched. Plus, the sauce is so peppy you may never go back to regular hollandaise sauce.
For a vegetarian version, try with seasoned, steamed spinach, kale, or roasted asparagus in place of the ham.
Find this recipe and more in our cookbook, The All-Natural Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 topped muffin half
Ingredients
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organic silken tofu (about 1/2 cup, undrained)
- 4 oz
- 113 g
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lemon juice
- 2 tbsp
- 2 tbsp
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evaporated skim milk
- 2 tbsp
- 2 tbsp
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unsalted butter
- 1 tsp
- 1 tsp
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Dijon Mustard
- 2 tsp
- 2 tsp
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Worcestershire sauce
- 1 tsp
- 1 tsp
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cayenne pepper
- 1 pinch
- 1 ml
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whole-wheat English muffins (split in half and toasted)
- 3
- 3
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deli-style smoked ham (pan-grilled or oven heated)
- 6 (3/4 oz) slices
- 6 (3/4 oz) slices
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eggs (Poached, see Fresh Fact)
- 6
- 6
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Directions
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Puree the tofu, lemon juice, evaporated milk, butter, mustard, worcestershire sauce, and cayenne pepper in a blender on low speed until smooth, about 30 seconds.
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Place the mixture in a small saucepan over medium-low heat. Simmer until hot, about 5 minutes.
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Meanwhile, top each toasted muffin half with a ham slice, then a poached egg. Top each with about 3 tablespoons of the hot silken hollandaise sauce and serve.
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Fresh Fact: To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.