Healthy Swaps Eggs Benedict
Healthy Swaps Eggs Benedict
(*see dietary notes)
Recipe by: Chef Kelly Yorke

Eggs Benedict is a classic "fancy breakfast" dish often served on Mother's Day consisting of English muffins topped with sliced ham, poached eggs and Hollandaise sauce. However, classic Hollandaise sauce, which is made primarily of melted butter and egg yolks, is very high in fat, cholesterol, and calories, and it is tricky to prepare, and it cannot be kept for an extended period of time.

The swaps in this recipe creates a version of Eggs Benedict that is healthier, easier and fool-proof to make, and can be prepared ahead of time or held for up to two days! It is also delicious and worthy of serving to Mom or anyone else you want to honor with a "fancy breakfast".


Hollandaise Sauce:
1 – 1/2 cups Non-Fat or Low Fat Buttermilk
2 Tbsp. Sweet Rice Flour (not regular rice flour)
1/4 tsp. Salt
1/4 tsp. Tabasco Sauce
1/2 cup Liquid Cholesterol-Free Eggs
1/8 cup Lemon juice
2 Tbsp. Smart Balance Butter Blend Sticks
Eggs Benedict
4 whole English muffins, Thomas's Light Multi-Grain, toasted
8 ounces Sockeye Salmon (Lox), thinly sliced (or) Canadian Bacon, thinly sliced
2 cups Liquid Cholesterol-Free Eggs, or egg whites (cooked and trimmed to fit muffin, see step #5)
2 cups Healthy Swaps Hollandaise Sauce, prepared using ingredients (above) per steps 1 & 2 (below)