Meatless Eggs Benedict

Meatless Eggs Benedict

Meatless Eggs Benedict

25 minutes

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Details
  • Serving Size:   2
  • Vegetarian:   True
  • Weight Watchers:   22 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 1/4 cup butter
  • Chives
  • 2 tablespoons cream
  • 3 egg yolks
  • 4 eggs
  • 2 English muffins
  • Fresh ground pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
Instructions

Bring a shallow pan of water and the vinegar to a boil.To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.Toast the English muffins.For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.

Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.Stir in the cream and season with pepper.

Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.

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