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