|(Wendy Maeda/Globe Staff/File)|
Eggs Benedict, hold the hollandaise
This reduced-fat version of eggs Benedict relies on thick, creamy Greek-style yogurt and is significantly better for your heart than the classic hollandaise with butter and egg yolks. Yogurt and eggs is a common combo in Turkey and other Mediterranean lands. One egg, half a muffin, Canadian bacon, and sauce is plenty for a brunch serving with a salad of fruit or greens.
|4||slices ( 3/4 pound) Canadian bacon|
|2||English muffins, split|
|6||ounces plain, nonfat or low-fat Greek yogurt|
|1/4||teaspoon dry mustard|
|Pinch of cayenne pepper|
|Pinch of salt|
|1||tablespoon lemon juice|
1. Turn on the broiler.
2. Set the chilies in a small baking dish. Slide them under the broiler and broil, turning often, for 8 minutes or until the skins are charred. Transfer to a plastic bag. When cool enough to handle, peel off the skins, discard the seeds and halve each chili lengthwise.
3. In a skillet over medium heat, fry the bacon until golden brown. Remove from the pan and transfer to paper towels.
4. Toast the muffins.
5. Bring a saucepan of water to a boil. Use a slotted spoon to lower the eggs into the water. Immediately set the timer for 5 minutes. Lift the eggs from the pan and transfer to a bowl of cold water. After 1 minute, tap the eggs gently with the back of a spoon. Carefully peel off the shells and set the eggs on a paper towel (the eggs are fragile because the yolks are very soft).
6. In a stainless steel bowl, combine the yogurt, mustard, cayenne, salt, and lemon juice. Set the bowl over the egg saucepan. Cook, stirring constantly, over medium heat, for 1 minute or until the mixture is smooth.
7. Set a muffin half on each of 4 plates. Add bacon, poblano, and an egg to each one. Top with sauce.