Delicious 😋Indulgence 99.9% Guilt 😇Free!
I love 🥚🥚eggs Benedict, but I never let myself order it. It’s just too decadent for my personal waistline! Let’s face it, what makes Hollandaise so delicious? Lots of rich butter, a bit of lemon and some sauce making skill. Basically, that’s why I love Hollandaise sauce, I mean, its butter, right? No denying that a perfectly made, traditional Hollandaise is something special, best left for special occasions. This Mock Hollandaise is not exactly the same, but the trade off is totally worth it!
Years ago I devised a way I could make a delicious and more “user-friendly” form of Hollandaise Sauce. It’s so much easier to make that traditional Hollandaise! It’s a perfect fit for this Benedict that features poached 🥚🥚eggs on toasted English muffins with 🐟 Smoked Salmon. This sauce can be used in place of any recipe that calls for traditional Hollandaise. I particularly like it on a Benedict that’s made with smoked salmon. The mock Hollandaise is a bit more 🍋 lemony than a classic Hollandaise and it’s the perfect compliment to salmon.
Another great thing about this Mock Hollandaise Sauce is that it’s 100% fat-free (if you choose the fat free yogurt) and it’s so easy. Hollandaise can be a little temperamental, but this sauce will give you no sass. Here’s how I make it!
Perfectly Poached Eggs
Into a large size pan, add water to about 1/2 full. Add 2 tablespoons plain, white vinegar and heat the water on medium until it’s a simmer. Crack each 🥚 egg into a small bowl or ramekin, then add them to the water, gently topping the yolk with the whites.
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Do not let the water boil, but do gently spoon water on top of the yolk as the egg cooks. The egg is ready once it becomes opaque, about 3 ⏳minutes.
With a slotted spoon, gently lift each egg and let them dry on top of a plate that’s topped with a few paper towels. Let set while you make the sauce. If the eggs become too cold while you’re preparing the sauce, you can put them back into the warm water to heat right before serving, then drain again before continuing with the recipe.
Mock Hollandaise Sauce
In small sauce pan, add 1 cup Greek yogurt. You can use any type you like from non-fat to full fat. I find this works just as well with any, so I use non-fat. Add 1 teaspoon turmeric and 1/2 teaspoon salt and 1/4 teaspoon white or black pepper. Add 1/2 teaspoon of lemon zest and the juice of 1 large lemon. Mix and then heat on low for only about 1 minute, stirring constantly. Once it is hot, the sauce is done. If the sauce boils, it will become broken.
The Sunny Side Goes Up
Toast English muffins until they are lightly browned. Top with (Lox) smoked salmon, about 2 ounces per serving, then top each with a poached egg. Top with the warm Mock Hollandaise Sauce. Sprinkle with paprika and top with 1/2 teaspoon of capers. Garnish with lemon wedges. Enjoy!
Eggs Benedict with Smoked Salmon With “Mock” Hollandaise Sauce
Ingredients
- 8 eggs
- 4 English muffins
- 2 tablespoons white vinegar
- 1 cup Greek yogurt (whole, low or non-fat)
- 1 lemon (1/2 teaspoon zest and 2-3 tablespoon lemon juice)
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 8 ounces smoked salmon
- 2 teaspoons capers
- 1/2 teaspoon smoked paprika
Instructions
- Into a medium size pan, add water to about 1/2 full. Add 2 tablespoons plain, white vinegar and heat the water on medium until it's a simmer. Crack the eggs right into the simmering water. If you prefer to check the eggs before adding to the water, crack the eggs, one at a time into a small bowl first, then add them to the water.
- Do not let the water boil, but do gently spoon water on top of the yolk as the egg cooks. Once the egg becomes opaque,the egg is done, about 3 minutes.
- Gently lift each egg with a slotted spoon and let it dry on top of a plate that's topped with a few paper towels. Let set while you make the sauce.
- In small sauce pan, add 1 cup Greek yogurt. You can use any type you like from non-fat to full fat. I find this works just as well with any, so I use non-fat. Add 1 teaspoon turmeric and 1/2 teaspoon salt and 1/4 teaspoon white or black pepper. Add 1/2 teaspoon of lemon zest and the juice of 1 large lemon. Mix and then heat on low for only about 1 minute, stirring constantly. Once it is hot, the sauce is done. If the sauce boils, it will become broken.
- Toast English muffins until they are lightly browned. Top with fresh smoked salmon, about 2 ounces per serving, then top each with a poached egg. Top with the warm Mock Hollandaise Sauce. Sprinkle with paprika and top with 1/2 teaspoon of capers. Garnish with lemon wedges. Enjoy!
- Recipe adapted by Karen Harris https://www.bittersaltysoursweet.com
