close
Magazine
Advertisement
 

Eggs Benedict

Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean prosciutto, to make a lighter, but equally special version.

Eggs Benedict
Reader's Digest

Ingredients

  • 1 teaspoon vinegar
  • 4 eggs
  • 4 English muffins, halved
  • 4 slices prosciutto, trimmed of fat
  • Salt and pepper
  • Yogurt and chive hollandaise sauce
  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • ⅔ cup (160 g) Greek-style yogurt
  • 1 tablespoon snipped fresh chives

To serve:

  • paprika
  • 1 tablespoon snipped fresh chives

Preparation

  1. First make the hollandaise sauce. Whisk together the egg yolks, mustard and yogurt in a heatproof bowl or in the top of a double saucepan. Set over a saucepan of barely simmering water and cook for 12–15 minutes, stirring constantly, until thick – the sauce will become thinner at first, but will then thicken.
  2. Stir in the chives, and season with salt and pepper to taste. Remove from the heat and keep the sauce warm over the pan of hot water.
  3. Half fill a frying pan with water. Bring to the boil, then add the vinegar. Reduce the heat so the water is just simmering gently, then carefully break the eggs into the water, one at a time. Poach for 3–4 minutes, spooning the hot water over the yolks towards the end of cooking.
  4. Meanwhile, preheat the grill to high. Lightly toast the muffin halves for about 1 minute on each side. Place one half on each of 4 warmed plates and top each with a slice of prosciutto, crumpled slightly to fit.
  5. Using a slotted spoon, remove the poached eggs from the pan, one at a time. Rest on paper towel to drain off any water and, if liked, trim off any ragged edges of eggwhite with scissors. Place an egg on top of each prosciutto-topped muffin half.
  6. Spoon the warm hollandaise sauce over the eggs, and sprinkle each serving with a pinch of paprika and chives. Serve immediately, with the remaining toasted muffin halves.

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes



Milk, Eggs and Cheese
Source:

Milk, Eggs and Cheese

Perfect for busy people who love to cook.

Find out more...
ISBN: SKU: 0415028
Advertisement

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement