Egg Benedict

Eggs Benedict with Salmon / Turkey Bacon

Introduction:

Eggs Benedict with turkey bacon is a healthier version of the classic dish. It features poached eggs, turkey bacon, toasted English muffin halves, and a rich, creamy hollandaise sauce. This lighter take is just as delicious but with less fat and calories.

Ingredients:

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1/2 teaspoon Dijon mustard (optional, for flavor)
• 1/2 cup unsalted butter (1 stick), melted and warm
• Pinch of cayenne pepper or paprika (optional, for a hint of spice)
• Salt to taste

For the Eggs Benedict:

• 4 large eggs (for poaching)
• 2 English muffins, split in half
• 8 slices turkey bacon
• 1 tablespoon white vinegar (for poaching the eggs)
• Fresh chives or parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Hollandaise Sauce

1. Whisk Egg Yolks: In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard (if using) until smooth and slightly thickened.
2. Create a Double Boiler: Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place the bowl with the egg yolk mixture over the saucepan, making sure the bowl doesn’t touch the water (this creates a double boiler).
3. Add Butter: Slowly drizzle in the melted butter while whisking constantly, allowing it to emulsify into the egg mixture. Continue whisking until the sauce is thick, creamy, and smooth.
4. Season the Sauce: Season the hollandaise with a pinch of cayenne pepper or paprika (optional) and salt to taste. Keep the sauce warm, but not too hot, while you prepare the rest of the dish.

Step 2: Poach the Eggs

1. Heat Water: Fill a large pot with water and bring it to a gentle simmer over medium-low heat. Add 1 tablespoon of white vinegar to the water (this helps the eggs hold their shape when poaching).
2. Poach the Eggs: Crack one egg into a small bowl or cup. Gently slide the egg into the simmering water. Repeat with the remaining eggs, ensuring they don’t overlap. Poach the eggs for about 3-4 minutes for runny yolks or longer if you prefer a firmer yolk.
3. Remove the Eggs: Using a slotted spoon, gently lift the eggs from the water and set them on a paper towel to drain while you prepare the rest.

Step 3: Toast the English Muffins and Cook the Turkey Bacon (Please see below for the different substitutes for Turkey Bacon)

1. Toast the Muffins: While the eggs are poaching, split the English muffins and toast them until golden brown. You can toast them in a toaster or on a skillet with a little butter for extra flavor.
2. Cook the Turkey Bacon: In a skillet over medium heat, cook the turkey bacon for 2-3 minutes on each side, or until it becomes crispy and browned. Turkey bacon tends to cook faster than regular bacon, so watch it closely.

Step 4: Assemble the Eggs Benedict

1. Assemble on a Plate: Place the toasted English muffin halves on a serving plate. Top each half with a slice of turkey bacon.
2. Add the Poached Eggs: Gently place one poached egg on top of each muffin-half and turkey bacon.
3. Pour the Hollandaise Sauce: Spoon or drizzle the warm hollandaise sauce generously over each egg.
4. Garnish: Sprinkle with freshly chopped chives or parsley for a burst of color and flavor.

Step 5: Serve and Enjoy!

1. Serve your Eggs Benedict with Turkey Bacon immediately while warm. You can garnish with extra herbs or a sprinkle of paprika if desired.

Serving Suggestions:

• Serve with a side of hash browns, fruit salad, or roasted potatoes for a complete breakfast or brunch.
• For a lighter meal, add a side of fresh mixed greens or avocado slices.

Tips for Success:

• Poaching the eggs: Fresh eggs work best for poaching since they hold together better. If you’re not confident in poaching eggs, you can try using a poaching pan with separate cups or an egg poaching tray.
• Turkey Bacon Variation: If you’d like to lower the fat content even more, you can try using vegetarian bacon or even smoked salmon as an alternative to turkey bacon.