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Eggs Benedict – Quick & Easy

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Arguably the most famous breakfast dish of all time, this classic has been given a fresh twist.

I started reviewing restaurants with my mom, Lannice Snymanm many years ago. To see if the establishment was up to scratch I’d check: are the eggs perfectly poached and is the tricky sauce skillfully executed?

This classic American dish is traditional made of two halves of a toasted English muffin. They’re topped with thick slices of ham and two poached eggs dressed with a silky Hollandaise sauce.

Description: Eggs benedict

Eggs benedict

But this breakfast isn’t that easy on the hips so I created a lower-fat version. Rye bread is a healthy alternative to a muffin. Although this isn’t a classic Hollandaise sauce, it’ll dress the eggs beautifully without added kJ.

Eggs for poaching must be free range and really fresh otherwise the whitest get wispy in the boiling water. If you’re uncertain, add 15 ml of vinegar to every 500 ml of boiling water, to help keep the shape.

The sauce for this dish should be prepared just before serving, and served warm.

Serve 4

4 fresh free-range eggs

4 think slices rye bread, cut into circles and toasted

1 C (250 ml) wild rocket leaves

Sauce

30 ml (2 T) white-wine vinegar

30 ml (2 T) light white wine (low kJ)

Milled black pepper

2 egg yolks

250 g fat-free smooth cottage cheese

3 T (45 ml) finely chopped spring onion

For sauce:

In the top of a double boiler, combine the vinegar, wine and a little pepper. Boil uncovered until the liquid has reduced by half. With a hand whisk beat the egg yolks into the vinegar reduction. Cook over simmering water, whisking continuously, until the mixture thickens. Remove from the heat, whisk in the cottage cheese and stir through the spring onion.

Poached eggs:

Bring plenty of water to the boil in a medium pot. Reduce the heat and using a whisk, swirl the water to create a whirlpool. Carefully crack the eggs into the water. Cover, turn off the heat and leave for 3 minutes. Remove the eggs from the water with a slotted spoon and drain well.

Description: Poached eggs

To serve:

Place the rye toast circles on warm plates and pile rocket leaves on the toast. Top with poached eggs and cover with the sauce.

Description: Top with poached eggs and cover with the sauce.

Top with poached eggs and cover with the sauce.

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