Tuesday, October 6, 2009

Breakfast for dinner!

Since we've been trying all of these great new recipes, and finding some that are fantastic, I think I'll keep posting them on my blog, in case anyone wants to hear about it.
I'll try to take more photos of the finished product as well, although it's difficult to think of that at the time. We just want to eat it at that point. ;)

We had breakfast for dinner a couple of nights ago, and I chose to make a healthy version of Eggs Benedict. It was so good! Surprisingly so. I was skeptical, especially when it's one of Mark's favourites. And especially when the sauce was so different than the regular one. But was delicious.

Here is the recipe:

Guilt-Free Eggs Benedict
½ lemon
¼ cup sour cream, light, or low-fat plain yogurt
1 tablespoon shallots, finely chopped
1 ½ teaspoons oil, olive
1 ½ teaspoons water, warm
¼ teaspoon tarragon, dried
1 pinch salt
1 pinch paprika
1 tablespoon vinegar, white or freshly squeezed lemon juice
oil, olive
4 slices peameal bacon
4 eggs
chives, chopped
Squeeze 1/2 tsp. juice from lemon to medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a frying pan and set over medium-high heat. Add bacon. Cook until golden-tinged, about 1 to 2 minutes per side. Remove pan from heat.
Once water boils, reduce heat to low so water is barely simmering. Crack 1 egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like, 2 to 4 minutes. To serve, place 1 or 2 slices of bacon on each plate. Using a slotted spoon, remove eggs, 1 at a time, and dab whites with paper towels to absorb as much water as possible. Place 1 egg on a slice of bacon. Repeat with remaining eggs. Spoon about 1 1/2 tsp. sauce over each egg. Sprinkle with chives. Delicious with toasted whole wheat English muffins and a spinach salad.

No comments: