Photo: Andrew McCaul
Yield
Makes 4 servings (serving size: 1 slice bread, 1/2 cup spinach, 1 tablespoon hollandaise, 1 egg)

Eggs Benedict on a diet? Yes, you can! The lightened hollandaise sauce is the perfect topper for this Sunday brunch dish, and it still tastes incredibly rich.

How to Make It

Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.

CarbLovers Diet Cookbook

You May Like