Make an indulgent brunch using this Clean Eating recipe for eggs Benedict with a lemon-basil hollandaise sauce. Toasted English muffins are served along with a soft poached egg and drizzled with creamy sauce.
Classic Eggs Benedict with Hollandaise Ingredients Directions To prepare the sauce: In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot (or cornstarch), lemon juice, oil and cayenne. Reduce heat to low and cook, whisking often, until thickened, about 15 minutes. Stir in 1 tbsp basil. Meanwhile, poach eggs: Fill a medium saucepan with 2 inches water and bring to a simmer. Crack 1 egg into a small cup. With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk. Crack remaining egg into small cup and add to water; repeat tucking motion with egg white. Cook each egg for 4 minutes. With a slotted spoon, remove eggs from water. Meanwhile, heat a medium nonstick skillet on medium-high. Add bacon and cook, turning once, until crisp, about 4 minutes per side. Remove bacon from skillet and cut each slice in half; add tomato to skillet and sear, turning once, for 1 to 2 minutes per side. Top English muffin halves with bacon, tomato, egg and hollandaise, dividing evenly. Garnish with additional basil. Nutrition Information Serves: 2| Serving Size: 1 egg + 1/2 English muffin + 1 slice tomato + 1 slice bacon + 3 1/2 tablespoons hollandaise Per serving: Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 329mg; Sodium: 399mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 4g; Protein: 17g Nutrition Bonus: Potassium: 219mg; Iron: 13%; Vitamin A: 13%; Vitamin C: 6%; Calcium: 13%
