Lower-Fat Eggs Benedict


Lower-Fat Eggs Benedict

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    Enjoy a lower-fat version of a classic breakfast dish. This dish retains rich flavors while reducing fat in the hollandaise sauce and using sweet potato for “toasts.”

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    Servings and Ingredients

    Serves 2
    4 (½-in.-thick) slices unpeeled large sweet potato
    2 slice(s) Canadian bacon, cut crosswise in half
    1 Hy-Vee large egg yolk
    1 c. Hy-Vee plain Greek yogurt
    1 tbsp. Hy-Vee unsalted butter, melted
    2 tsp. Hy-Vee all-purpose flour
    ½ tsp. Hy-Vee yellow mustard
    ¼ tsp. lemon zest
    ¼ tsp. hot sauce
    3 tbsp. Hy-Vee white distilled vinegar
    4 Hy-Vee large eggs
    Italian parsley, for garnish
    Hy-Vee salt, to taste
    Coarsely ground Hy-Vee black pepper, to taste

    Things To Grab

    • Rimmed baking pan
    • 3-qt saucepan
    • Whisk
    • Medium heatproof bowl
    • 5- to 6-qt Dutch oven
    • Shallow cups
    • Large spoon


    1. Preheat oven to 400 degrees.

    2. Place sweet potato slices, in a single layer, in a small rimmed baking pan. Bake for 20 to 25 minutes or until fork-tender, turning halfway through. Top each sweet potato slice with a half slice Canadian bacon; bake for 3 to 5 minutes more or until heated through. Keep warm.

    3. Meanwhile, for hollandaise sauce, fill a 3-qt. saucepan with 1 to 2 in. of water. Bring to a boil; reduce heat to medium-low. Whisk together egg yolk, yogurt, butter, flour, mustard, lemon zest and hot sauce in a medium heatproof bowl. Place bowl on top of the saucepan over simmering water. The bowl should nest in the saucepan without touching the water. Cook and whisk constantly until slightly thickened and mixture reaches 165 degrees. Remove from heat.

    4. To poach eggs, fill a 5- to 6-qt Dutch oven with 3 qt. water; bring to a gentle simmer. Stir in vinegar. Break each of the whole eggs into a separate shallow cup, being careful not to break the yolk. Stir water mixture using a large spoon. While water is still moving, slide each egg into the simmering water. Poach eggs at least 3 minutes, turning occasionally, until the whites are completely set and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on a paper towels.

    5. To assemble, place 2 sweet potato slices on each of 2 serving plates; top with poached eggs and sauce. Garnish with parsley, if desired. Season to taste with salt and pepper.

    Nutrition facts


    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 505mg
    • Sodium: 420mg
    • Total Carbohydrates: 18g
    • Protein: 31g

    Daily Values

    Iron 15%
    Calcium 25%
    Vitamin D 10%
    Potassium 15%