Eggs Benedict with Silken Hollandaise

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Eggs Benedict with Silken Hollandaise Sauce

Eggs Benedict with Silken Hollandaise

Ingredients:

  • 4 oz. organic silken tofu (about 1/2 cup, undrained)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. evaporated skim milk
  • 1 tsp. unsalted butter
  • 2 tsp. Dijon mustard
  • 1 tsp.Worcestershire sauce
  • 1 pinch cayenne pepper
  • 3 whole-wheat English muffins (split in half and toasted)
  • 6 (3/4 oz) slices deli-style smoked ham (pan-grilled or oven heated)
  • 6 poached eggs*

Directions:

  1. Puree the tofu, lemon juice, evaporated milk, butter, mustard, Worcestershire sauce, and cayenne pepper in a blender on low speed until smooth, about 30 seconds. 
Place the mixture in a small saucepan over medium-low heat. Simmer until hot, about 5 minutes. 

  2. Meanwhile, top each toasted muffin half with a ham slice, then a poached egg. Top each with about 3 tablespoons of the hot silken hollandaise sauce and serve. 


*Note: To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels. 


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