Nothing says it’s time to relax quite like a brunch with eggs benedict. I don’t know about you, but brunch is one of my favourite ways to unwind. There’s something about brunch that simultaneously says “relax” and “celebrate” in the same instant!
Nothing says brunch like eggs benny.
But the classic hollandaise sauce is, well, pretty much pure butter… Not the healthiest thing to pour over your eggs at 11!
Seeing as I LOVE brunch (and eggs benedict) so much, I wanted to find a way I could eat them all of the time and feel great about doing it–ideally without having to throw back a pound of butter a week!
Enter my high protein, low fat, HEALTHY Hollandaise!
You won’t believe this hollandaise sauce is healthy. It has all of the flavour and succulence of a traditional holly, with a tiny fraction of the fat (and heaps and heaps more protein).
And get this: it’s easier to make too.
You’ll Need:
1 cup Greek Yoghurt (you can use low-fat plain yogurt too)
2 teaspoons lemon juice
3 egg yolks
1⁄2 teaspoon salt
1 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh/dried dill or parsley (optional)
1 tbsp of butter for taste (also optional)
- In a double boiler (a bowl over boiling water) whisk together all ingredients save herbs and butter (if using).
- Heat until runny whisking often. When it starts to thicken, whisk continuously to the consistency you like.
- Finish with herbs and a dash of butter at the end.
- Serve! Enjoy!
Watch the video here:
One MORE incredible thing about this hollandaise is: it also keeps in the fridge! You can make this ahead of time and chill it without losing much of the yummy quality! Could it get any better?
Bon apetit!