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I love sharing me recipes!

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Thursday, March 26, 2015

Skinny Eggs Benedict Bake ♥



Easter is coming up, Here is a perfect Easter brunch recipe try my recipe for skinny  eggs benedict bake! To make it healthy I am using my fave sponsored product Western Bagel Company  they have low carb bagels and english mufffins! ♥ 






At Western Bagel, they care about your health, and they totally appreciate all the hard work that you put into keeping your figure. That’s why they try to make their bagels as healthy as possible. Take othe ALTERNATIVE bagels for example. They're all almost FAT FREE (the Sweet Wheat have a 1/2 gram of fat) and only have 110 calories. Total. They also have 0 Cholesterol and 7 grams of fiber. So if you’re concerned about what goes into your body (or what doesn’t), check out their line of Alternative bagels. They’re available in 5 bagelicious flavors. JUST added to their line of Healthy: THE SANDWICH SPLITZ. Only 90 calories, 17g carbs, 3g Fiber, 1.5g of fat and endless taste! Order online today! Western Bagel  

Now on to the recipe! 

Makes: 8 servings

Ingredients ♥

1 teaspoon vinegar
8 eggs
4 English muffins, split Western Bagel Brand
1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion
8 thin slices cooked ham (12 ounces)
1 recipe  Hollandaise Sauce
 Paprika (optional)
 Fresh snipped parsley (optional)

Hollandaise Sauce Recipe ♥ makes 1 1/2 cups

       3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter ( I use smart balance) 
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste

Directions for sauce ♥
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Directions ♥

Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate.
Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool.
Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. 

Preheat oven to 350 degrees F. Top with one cooked egg. Spoon Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped parsley ♥

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