Saturday Brunch Benedicts

Whether you are in the mood for fresh spinach & tomato, salmon & avocado, or canadian bacon, you can turn this unhealthy treat into a healthy Saturday morning brunch in no time at all.

Ingredients
4 whole wheat English muffins, split in half, toasted and buttered with Smart balance butter (if desired)
8 ounces smoked salmon, Canadian bacon, ham, tomato & spinach leaves, divided into eight portions
8 large, fresh organic eggs
1 recipe Yogurt Hollandaise (or traditional Hollandaise or salsa)
4 teaspoons finely chopped fresh chives
8 pinches paprika

Prep:
1. Toast muffins and spread with a little butter if desired. Keep warm. Portion smoked salmon, canadian bacon, or spinach & tomato into eight portions and top the muffins halves.

2. Fill an egg-poaching pan with water according to directions. Spray poaching cups with a little non-stick spray. Bring water to a boil and turn down to a simmer with the lid on. Crack eggs and slide into poaching inserts without breaking the yolk. Place lid back on and poach 3 – 4 minutes. Place eggs on top of muffins topped with salmon, then top with Hollandaise. Sprinkle with chives and paprika. Serve immediately.

3. Get fancy! Add some avocado to the top of your eggs benedict that contains the salmon. Add fresh salsa to the top of your eggs benedict that has the spinach and tomato. Or just add this easy to make hollandaise sauce:

Ingredients:
3/4 cup plain low fat or non-fat Greek yogurt
3 large or extra large fresh egg yolks
1 1/2 tablespoon fresh squeezed lemon juice
1 teaspoon smooth Dijon mustard
2 tablespoons melted unsalted butter
1/4 teaspoon granulated sugar
1/4 teaspoon kosher salt (I like a little more)
Pinch of pepper
Dash of hot sauce
Warm water as needed to achieve consistency preferred

Prep:

1) Put about 2 inches of water into a saucepan. Use a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler (if you don’t have a double boiler).

2) In the bowl, whisk the yogurt and egg yolks together until smooth. Whisk in lemon juice, mustard, melted butter, sugar, salt, pepper and hot sauce. Place the bowl over the simmering water and cook the Hollandaise until thick and creamy, about 6 minutes.

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