Eggs Benedict -- Looking for Light Hollandaise Sauce

[spgmkg]

Does anyone have a "good" recipe for light hollandaise sauce? We love eggs benedict, but steer clear due to high fat content.
thx

[kentgirl]

My sister has tried this recipe many times, and says it's very good. I haven't tried it yet. It's from the Crazy Plates cookbook.


* Exported from MasterCook *

Benaddicted to Eggs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Crazy Plates
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices canadian bacon
4 large eggs
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon honey mustard
1 tablespoon lemon juice
pinch salt
pinch cayenne pepper
2 each english muffins -- split and toasted

In a large skillet over medium heat, lightly brown bacon (about 3 minutes per side). Remove from skillet and keep warm.
Fill a medium skillet half full of water. Bring to a boil, then reduce heat to simmering. Break 1 egg into a small dish, then slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered, for 4 to 5 minutes, until yolks are set, but not hard.
Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey mustard, lemon juice, salt, and cayenne. Cook over medium heat just until mixture is heated through. Do not boil. Remove sauce from heat.
For each serving, place 1 toasted muffin-half on a plate. Top with 2 slices bacon. Remove 1 egg from water using a slotted spoon. Place egg over bacon. Pour 2 Tablespoons sauce over egg. Garnish with fresh dill or parsley, if desired. Serve immediately.

Description:
"Traditionally high-fat eggs Benedict gets a makeover"
Yield:
"4 servings"

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Per serving: 284 Calories (kcal); 14g Total Fat; (44% calories from fat); 20g Protein; 18g Carbohydrate; 223mg Cholesterol; 1125mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



[This message has been edited by kentgirl (edited 12-31-2000).]

[Vanessa]

Hollandaise SAuce (from Eating Well)
1 tablespoon butter
3/4 cup buttermilk
1 tablespoon cornstarch
1/2 teaspoon salt
1 pinch cayenne pepper
1 large egg
1 tablespoon fresh lemon juice
Estimated Cooking Time: 20 min.

1.In a small saucepan, melt butter over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
How to Make Brown Butter

2.In a heavy saucepan, whisk one-third of the buttermilk, cornstarch, salt and cayenne until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining buttermilk.

3.Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and reserved butter. Serve hot or warm. (The sauce will keep, covered, in the refrigerator for up to 2 days. Reheat in a microwave on high for 1 to 1½ minutes, stirring once.)