Make this lightened up version of eggs benedict for your Dad this Sunday!
Bobby Deen trims a few calories from this classic brunch meal—without trimming any of the flavors.
At first you might say “light” eggs benedict … that’s not possible. But Bobby Deen works his magic yet again to make a healthy and delicious version of the brunch favorite.
We promise your Dad won’t bristle at the thought of putting some roasted veggies on his eggs benedict. Even though Bobby makes his vegetarian, you don’t have to. Add some Canadian bacon, crab, or smoked salmon for some added protein.
Where this dish really saves on calories is with the hollandaise sauce. Instead of using the usual 2 sticks of butter and tons of eggs yolks, Bobby opts to make a lighter version with half-and-half replacing most of the butter. You still get the same creamy taste without all the calories!
Serve this with Bobby Flay’s Duck Fat Home Fries or a nice spring greens salad. Just don’t forget to treat your dad to a beer too.
Eggs Benedict Ingredients:
- 4 plum tomatoes, halved
- 2 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 2 cup stemmed, chopped Lacinato kale
- 2 scallions, chopped
- 2 tablespoons butter, room temperature
- 2 tablespoons half-and-half
- 1 lemon, juiced and zested
- 4 eggs plus 3 egg yolks
- Pinch cayenne
- 2 whole wheat English muffins, split and toasted
