I made one of Katy’s favourite breakfasts this weekend: eggs benedict. We used store-bought (Tesco’s Finest) hollandaise sauce and, while it was really good, you could tell that it was evil for you. I scrouged a bit online and found a healthier version of the hollandaise sauce.
As a side note, I made it with some thickly toasted sourdough bread slices, thick cut ham on the bone and 3 minute poached eggs. YUMMAY!
Healthy Greek Yogurt Hollandaise Sauce
This is far healthier, with a lot less fat the traditional butter-based Hollandaise. This is guilt-free Hollandaise, so enjoy over eggs, asparagus, other vegetables, as a dipping sauce for artichokes or any dish finished with Hollandaise.
Makes about 1 cup (Serves 4)
Ingredients:
* 1 Cup Fat Free Plain Greek Yogurt
* 2 Tsp. lemon juice
* 3 Egg Yolks
* 1/2 Tsp salt
* 1/2 Tsp Dijon mustard
* 1 pinch fresh ground pepper
Directions:
* Fill a medium saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler.
* Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
* Beat yogurt, lemon juice, egg yolks well
* Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
* Remove from heat and stir in salt, mustard and pepper.