Eggs Benedict for Two

Ingredients

• 2 English Muffins (I used whole wheat, 135mg sodium in each)
• 4 slices bacon (Schneiders 40% reduced salt, 2 slices 130mg sodium)
• 4 large eggs
• 1/3 recipe (6 tbsp) of Hollandaise Sauce (119 calories, 139mg sodium)
  Cooking spray

Directions

1. Cut bacon strips in half and cook bacon, place on paper toweling to absorb excess fat.

2. Make Hollandaise Sauce and keep it warm.

3. Poach eggs in sprayed egg cups until they are almost set (they continue to cook after removing them from the water).

4. While eggs are poaching, split the English Muffins and toast in a toaster. Place two halves on each plate. Put a tablespoonful of Hollandaise on each half.

5. Put two halves of the bacon strips on each half of the English Muffin.

6. Carefully remove the eggs from the egg cups (may need to use a knife if the egg is stuck around the sides). Slide each egg on top of the bacon and then top each egg with two tablespoons of the Hollandaise.

7. Sprinkle the top with freshly ground pepper or paprika. (I used hot paprika.)

8. If the Eggs Benedict have cooled, warm in the microwave for about 30 seconds.

Hollandaise Sauce:

Adapted from EatingWell Magazine April 1998

• 1 tablespoon unsalted butter
• 3/4 cup 1% milk & 1 tbsp apple cider vinegar (or use buttermilk)
• 1 tablespoon cornstarch
• 1/8 tsp coarse, kosher, sea salt (195mg sodium)
• Pinch of cayenne pepper
• 1 large egg, lightly beaten
• 1 tablespoon lemon juice
• 1 tsp homemade mustard (0mg sodium)

Directions for Hollandaise Sauce:

1. Melt butter in a small bowl or cup in the microwave (abt 30 sec) and set aside.

2. Whisk 1/4 cup buttermilk/sour milk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk/sour milk.

3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. If sauce is too pale add 2-3 drops of yellow food colouring. Serve hot or warm.

The Hollandaise Sauce that I made for this recipe makes 3 servings of 6 tbsp each.