How to make Eggs Benedict and Hollandaise Sauce

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is cost-effective.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats, and tofu is a budget-friendly alternative.

Hollandaise sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream sauce

Greek yogurt is lower in calories and cream sauce can be made with pantry staples.

Start by separating 3 egg yolks into a pot.

Add 2 tablespoons of fresh squeezed lemon juice to the egg yolks and mix with a small whisk.

Cook the mixture on very low heat, or in a double boiler if available.

Slowly drizzle in 1 stick (1/2 cup) of melted butter while stirring constantly until it thickens.

Prepare to poach eggs by boiling water in a separate pot.

Add a splash of white vinegar to the boiling water.

Crack an egg into a strainer to remove any floaties, then gently slide it into the boiling water.

Repeat with additional eggs, ensuring to keep the water boiling vigorously.

Cook the eggs for about 4 minutes until the whites are set and yolks remain runny.

Scoop off any foam from the poaching water for clarity while cooking the eggs.

For a variation, mention that scrambled eggs can also be used instead of poached eggs for Eggs Benedict.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens