Eggs Benedict with Easy Hollandaise and Broccoli Rabe
Eggs benedict is so rich, filling, and delicious--and this one is a little bit lighter and more wholesome since I slashed the calories in the hollandaise and added a superfood like broccoli rabe.
Eggs benedict is so rich, filling, and delicious--and this one is a little bit lighter and more wholesome since I slashed the calories in the hollandaise and added a superfood like broccoli rabe.
- pinch of salt
- 2 tablespoons fresh lemon juice
- 8 large eggs
- 3 large egg yolks
- 4 english muffins
- 2 teaspoons white vinegar
- â½ teaspoon paprika
- â½ garlic clove
- generous pinch of fresh ground black pepper
- 4 tablespoons â½ stick unsalted butter
- â½ bunch broccoli rabe (tough ends trimmed)
- 4 slices bacon (chopped into â½-inch pieces (â¼ of a pound))
- small handful fresh basil leaves (roughly chopped
- Carbohydrate 38.5580350749832 g
- Cholesterol 4622.04 mg
- Fat 102.072405519222 g
- Fiber 1.51575830549559 g
- Protein 77.927308332246 g
- Saturated Fat 35.5650719052658 g
- Serving Size 1 1 Serving (574g)
- Sodium 718.425686621634 mg
- Sugar 37.0422767694876 g
- Trans Fat 6.72892107624828 g
- Calories 1387 calories
Step-by-step
- In a blender, combine the egg yolks, lemon juice, garlic, paprika, salt, and pepper. Pulse until smooth.
- Place the butter in a small microwave-safe bowl and cover the bowl with a damp paper towel to prevent the butter from splattering. Microwave on high until completely melted and beginning to bubble, 1 minute.
- With the blender running on its lowest speed, slowly add the hot melted butter, processing until smooth. The sauce will thicken as it cools. Pour into a serving dish and whisk well before serving.
- Blanch the broccoli rabe: Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe from the water and place in a colander. Cover the pot of water and reduce the heat to medium-low to keep at a gentle simmer so that you can poach the eggs before serving.
- Make the bacon: In a large nonstick skillet over medium-high heat, add the bacon pieces in a single layer and cook until crisp. Transfer to a paper towel-lined plate and drain all but 1 teaspoon of the bacon drippings from the skillet.
- Add the blanched broccoli rabe, tossing the pieces in the bacon drippings, and cook until the broccoli rabe begins to lightly brown and is fully tender, 3 to 4 minutes. Turn off the heat and return the bacon to the skillet. Stir in the basil.
- Split the English muffins in half and toast them.
- Poach the eggs: Remove the lid from the pot of water and adjust the heat so that the water is only gently bubbling. Add the vinegar. Crack one egg into a small bowl, lower the bowl in the pot so that it’s close to the water, and carefully let the egg slip into the water. Cook until the egg white is fully opaque, 2 to 3 minutes. Remove the egg from the water and drain on a paper towel-lined plate. Repeat with the remaining eggs.
- Assemble: Place 2 English muffin halves on each of 4 plates (allowing for 1 full muffin per person). Divide the bacon and broccoli rabe among the muffins and top with a poached egg. Spoon 1 tablespoon of the hollandaise sauce over the top of each muffin. *Note that you will have slightly more Hollandaise than you need. Cover and store the remainder in the refrigerator for up to 2 days. Serve immediately.
A Healthier Twist on a Classic: My Eggs Benedict Adventure
Breakfast. Just the word conjures up images of cozy mornings, the aroma of freshly brewed coffee, and of course, a delicious meal to start the day. For years, Eggs Benedict held a mythical status in my breakfast repertoire. I'd see pictures, read descriptions, and always felt a pang of longing for that rich, decadent experience. But the traditional recipe, with its heavy hollandaise sauce, always seemed a bit too indulgent for my everyday life. I craved that deliciousness, but without the guilt.
That's where my journey of adapting this classic began. I’m a busy professional, juggling work, family, and a social life. I don't have the time or energy for complicated recipes that require a mountain of ingredients and hours of preparation. I needed something that tasted amazing, was relatively healthy, and could be made in a reasonable amount of time – ideally, on a weekday morning!
So I set out on a mission to create a lighter, healthier version of Eggs Benedict that still captured all the magic of the original. I started by researching ways to reduce the fat and calories in the hollandaise sauce without sacrificing flavor. My experimentation led me down a rabbit hole of different techniques, from using less butter to incorporating Greek yogurt (which was a disastrous idea, I have to admit!). Finally, I settled on a method that resulted in a creamy, delicious sauce that was significantly lighter than the traditional version.
Then came the addition of broccoli rabe. This incredible leafy green, with its slightly bitter yet flavorful bite, added a surprising depth and a touch of wholesome goodness to the dish. It provides a nice counterpoint to the richness of the eggs and hollandaise, creating a wonderfully balanced flavor profile. And let's not forget the crispy bacon; it's a must-have ingredient to add that savory, salty crunch!
The entire process, from prepping the ingredients to plating the final dish, takes about 30 minutes. It’s incredibly quick and efficient, perfect for a busy morning. And the best part? It tastes even better than I ever imagined. This healthier Eggs Benedict is my go-to breakfast for special occasions, weekend brunches, or even a weekday treat when I need a little extra indulgence.
Why this recipe is different:
This recipe prioritizes fresh, wholesome ingredients while cleverly reducing the fat and calorie content. The result? A guilt-free pleasure that you can enjoy without feeling weighed down. It's a delicate balance between indulgence and health, and that’s what makes it so satisfying.
Beyond the Plate:
The beauty of this recipe goes beyond its delicious taste and relative healthiness. It’s also a testament to the power of adapting classic recipes to suit your individual needs and preferences. Don’t be afraid to experiment, to tweak and adjust, and to find your own perfect version of this iconic breakfast dish. The kitchen is your culinary playground. Let your creativity flow and discover your own delicious take on Eggs Benedict.
I invite you to try this recipe and experience the joy of a healthy and delicious Eggs Benedict. Share your creations and modifications with me – I love seeing how others adapt and personalize their cooking! Happy cooking!
