Eggs Dijon
This is my version of eggs benedict, I dont like all the fat from eggs benedict, so heres my lighter version, that reminds me of eggs benedict, but tastes yummy without all the calories and fat, hope you enjoy!
This is my version of eggs benedict, I dont like all the fat from eggs benedict, so heres my lighter version, that reminds me of eggs benedict, but tastes yummy without all the calories and fat, hope you enjoy!
- Carbohydrate 3.906505 g
- Cholesterol 374.5 mg
- Fat 10.880605 g
- Fiber 0.989999985694885 g
- Protein 19.38292 g
- Saturated Fat 3.218145 g
- Serving Size 1 1 Serving (175g)
- Sodium 770.8715 mg
- Sugar 2.91650501430512 g
- Trans Fat 1.557865 g
- Calories 190 calories
Step-by-step
- Spray your Mirocwaveable egg poacher with cooking spray.
- Add 1tbsp of water to each well, heat in micro til boiling, about 30 seconds, then break an egg into each well,(i have a 2 egg poacher so for four eggs, repeat this process) poke the yoke and kind of stir them, close the lid and mirowave about a min, then 10 to 20 more seconds, make sure lid is shut, then let set,
- Take your magic bullet small cup out, and add your mustard, and cottage cheese , and garlic powder, salt and pepper and whip until smooth, may add a lil milk or water or chicken broth so its pourable.
When kitchen equipment is limited to a microwave and a small blender, reproducing the rich characteristics of classic hollandaise presents a distinct structural challenge. Standard egg and butter emulsions demand steady, moderate heat control to prevent curdling, a process entirely unsuited to rapid morning routines. This recipe bypasses thermal coagulation entirely by utilizing a high-shear countertop blender to homogenize fat-free dairy solids with pungent condiment extracts. The resulting mixture yields a smooth, pourable coating without requiring clarified butter or continuous whisking over a double boiler.
Achieving a velvety consistency from fat-free cottage cheese relies heavily on mechanical action rather than added lipids. Cottage cheese contains casein curds that naturally resist breaking down smoothly unless subjected to intense blade rotation for at least sixty seconds. If the mixture remains too thick after initial blending, thin it incrementally with water, milk, or broth one teaspoon at a time until it reaches a consistency similar to heavy cream. Seasoning this base with garlic powder, salt, and pepper balances the sharp acetic bite of prepared Dijon mustard.
Microwave egg poaching requires careful observation to prevent the whites from exploding due to rapid steam expansion inside sealed compartments. Poking the yolk and lightly stirring the white before heating disrupts the membrane, allowing heat to distribute more evenly across the thirty-second initial boil and subsequent sixty-second cooking interval. Always ensure the poacher lid is securely fastened to trap steam, and allow the cooked eggs to rest for thirty seconds off heat to complete coagulation safely.
Because dairy-based blended sauces separate upon freezing, this sauce does not withstand long-term frozen storage. Prepare the mustard and cottage cheese mixture immediately before serving, or store the blended sauce covered in the refrigerator for up to twenty-four hours. Reheating the chilled sauce requires gentle low-wattage microwave intervals of ten seconds, stirring frequently to prevent the casein proteins from tightening and releasing moisture.
