Synergy Eggs Benedict Recipe
Ingredients
| Hollandaise Sauce | ||
| 1/2 cup white wine or nonalcoholic white wine | ||
| Shallot | 1 Small, minced | |
| Black peppercorns | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| 1 tablespoon butter-flavored sprinkles | ||
| Hot water | 1/3 Cup (16 tbs) | |
| 1/2 cup nonfat sour cream | ||
| Egg yolks | 2 | |
| Lemon juice | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Eggs | ||
| English muffins | 4 | |
| 4 ounces Canadian bacon, cut into 8 thin slices | ||
| 2 cups fat-free egg substitute | ||
| Salt | To Taste | |
Directions
To make the hollandaise sauce: In the bottom of a double boiler, combine the wine, shallots, peppercorns, and thyme.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes, or until reduced to about 2 tablespoons.
Remove from the heat and strain the liquid into the top of the double boiler.
Set aside to cool for 5 minutes.
In a small bowl, dissolve the butter-flavored sprinkles in the water.
Whisk in the sour cream until smooth.
Place about 1" of water in the bottom of the double boiler and bring to a simmer over medium heat.
Whisk the egg yolks into the wine mixture and set over the simmering water.
Whisk constantly for 1 to 3 minutes, or until thickened but not hardened.
(If the yolks begin to harden, remove the top of the double boiler and whisk vigorously off the heat for a few seconds.) Remove the top of the double boiler from the heat.
Add the sour-cream mixture in a steady stream, whisking constantly.
Whisk in the lemon juice and season with the salt and pepper.
To make the eggs: Preheat the broiler.
Place the English muffins, split side up, and bacon on a baking sheet and broil for 2 to 3 minutes, or until the muffins are toasted and the bacon is heated through.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the egg substitute and cook, occasionally scraping the bottom of the pan, for 3 to 4 minutes, or until the eggs are scrambled.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes, or until reduced to about 2 tablespoons.
Remove from the heat and strain the liquid into the top of the double boiler.
Set aside to cool for 5 minutes.
In a small bowl, dissolve the butter-flavored sprinkles in the water.
Whisk in the sour cream until smooth.
Place about 1" of water in the bottom of the double boiler and bring to a simmer over medium heat.
Whisk the egg yolks into the wine mixture and set over the simmering water.
Whisk constantly for 1 to 3 minutes, or until thickened but not hardened.
(If the yolks begin to harden, remove the top of the double boiler and whisk vigorously off the heat for a few seconds.) Remove the top of the double boiler from the heat.
Add the sour-cream mixture in a steady stream, whisking constantly.
Whisk in the lemon juice and season with the salt and pepper.
To make the eggs: Preheat the broiler.
Place the English muffins, split side up, and bacon on a baking sheet and broil for 2 to 3 minutes, or until the muffins are toasted and the bacon is heated through.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the egg substitute and cook, occasionally scraping the bottom of the pan, for 3 to 4 minutes, or until the eggs are scrambled.
Chef
