The last time I was in New York City, I got brunch with a friend and we both ordered eggs benedict — one of my all-time favorite brunch meals! I was beyond psyched to find a recipe for a lightened up version. I’ve already made it three times this week!
adapted from skinny kitchen
For the eggs benedict:
1 teaspoon vinegar
2 slices bread (I used a sandwich thin, halved and 2 pieces of square bread and they were both great)
2 large, thinly-sliced tomato slices or 4-5 cherry tomatoes, halved
For the Hollandaise sauce:
2 tablespoons plain yogurt (I used 1.5T Greek yogurt and about 2 teaspoons of water)
1/2 tablespoon mayonnaise
1 tablespoon spicy mustard
1 teaspoon butter or butter substitute, melted
Preheat your oven to 400F.
Poach the eggs (super helpful tutorial here!) — fill a pan with some water + a teaspoon of vinegar, and bring water to a boil (there should be small bubbles floating up to the surface of the water). Then, turn down the heat to simmer. Crack an egg into a measuring cup and slip egg into the water. Repeat for the other egg. Let cook for 3-5 minutes, and then use a slotted spoon (or regular wooden spoon if you’re like me and don’t have a slotted spoon) to remove the eggs from the water.
Next, toast your bread and make the sauce. Combine yogurt, mayo, mustard, and butter and stir until combined.
On a baking sheet covered with aluminum foil, layer the tomatoes, then eggs, and sauce. Bake for 5-6 minutes until heated throughout.
Optional: serve with green tea almond milk latte.
What’s the last dish you cooked?
Got any good brunch-ish recipes?