My sister in law would probably love this breakfast, as she likes to drench everything in sauce. Mayo, ketchup, jalepeno jelly, you name it. She can’t eat meat if there isn’t a side of something to dip it in. I’m at the other end of the spectrum and dislike most condiments (except mustard) – even ketchup. I loathe BBQ sauce on a cellular level. To me, there’s nothing worse than bottled sweet ‘n smokey goo. However, I quite enjoy butter-based sauces, but my arteries do not.
In my lightened version of eggs benny, the hollandaise sauce isn’t a major saturated fat bomb. Happy arteries. Happy tastebuds. Everyone wins.
Eggs Benny – A lighter version
Preheat oven to 350F. Lightly spray a muffin tin.
Slice a tomato into 1/4″ slices and place into muffin tins. Note: I made a basil and goat cheese version a few days ago sans hollandaise sauce.
Add a thin slice of cooked ham or turkey (or omit- I made Court’s with deli meat)
Crack an egg into the pan and season with salt & pepper
Sprinkle shredded cheese on top of egg
Place pan into oven and bake for 15-18 minutes.
While the eggs are in the oven, prepare the hollandaise:
2 tsp butter
1/8 tsp minced garlic
3/4 cup unsweetened non-dairy milk
1/2 tsp dijon mustard
2 tbsp nutritional yeast
salt & pepper, to taste
pinch of paprika
2 tbsp tapioca or corn starch
In a sauce pan on medium low heat, melt the butter with minced garlic. Whisk in non-dairy milk, dijon, nutritional yeast and salt & pepper, stirring until heated through (don’t bring to a boil). Now add tapioca and whisk until sauce is thickened. Adjust spices if needed.
Remove eggs from oven, top with hollandaise sauce and enjoy!
Also, if you’re looking for ideas to use up leftover turkey – try a Waldorf salad!
Mix turkey with lettuce, apple, celery, dried cranberries, walnuts, and create a creamy dressing by using nonfat greek yogurt, lemon juice, honey, salt & pepper. Yum!