We were hesitant to alter a classic, but we couldnt resist. We finally have a lightened-up recipe for Hollandaise sauce —it’s so good you’ll be glad to kiss the standard all-butter version goodbye.
Ready In: 30 mins
Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings
- 3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
- 3 large egg yolks
- 1 1/2 t lemon juice
- 1/2 t Dijon mustard
- 1/2 t salt
- 1/8 t black pepper
- 1/8 t hot sauce
- 3 c water
- 8 large eggs
- 4 oz English muffins (split)
- 1 c baby spinach
- 8 slices Applegate bacon (halved crosswise and cooked)
- 8 tomato slices
In a medium-size saucepan, bring 2 inches of water to a simmer over medium-high heat. Whisk together yogurt, egg yolks, lemon juice, mustard, salt, pepper and hot sauce in a large metal bowl.
Set bowl with yogurt over simmering water (be sure bottom of bowl doesn't touch water), reduce heat to low and cook, whisking constantly for about 10 minutes or until sauce thickens and reaches 145° on an instant read thermometer. Remove from heat; cover and keep warm.
Heat broiler. Bring water to a simmer in a medium-size saucepan. Break one of the eggs into a custard cup or small bowl. Slip into water; repeat with 3 more eggs. Cook 3 to 5 minutes, until whites are firm. Remove with a slotted spoon to a paper-towel-lined plate.
Repeat with a second batch of 4 eggs.
Meanwhile, spread split English muffins onto a sheet pan and toast in broiler for about 3 minutes.
To assemble, place 2 toasted muffin halves on each plate. Drizzle them with 1 tablespoon of the Hollandaise sauce. Top each with one full slice of bacon, 1 slice of tomato, ¼ cup of spinach and a poached egg. Spoon about 2 tablespoons hollandaise sauce over each egg.