Archive for August, 2009

Better eggs Benedict

Better eggs Benedict


The deconstruction of eggs Benedict is essentially an egg sauce with eggs on top of a meat and a bread.  For the typical hollandaise – not the easiest or safest sauce for the home cook – you’re creating a room temperature emulsion that includes a decent amount of egg yolks.  And you’re putting that on poached eggs – not the easiest thing in the world – and ham (usually).


For "better" eggs Benedict, it’s about the biggest taste and healthiest preparation we can have in a simpler dish.  I want you to use a light or whole-grain English muffin, a smoked turkey sausage as the underlying meat, and make an easy, healthy, and tasty mock-hollandaise, then put this over an easy egg preparation.  So you’ll be eating a healthy sauce over two real eggs and a better-for-you protein that adds taste to the dish.


Ingredients (Makes one or two servings)

Soybean oil

Olive oil


Egg beaters or other healthy egg product

2 real brown free-range eggs

Thomas’ healthy English muffin, Light or whole-grain

Louisiana hot sauce

Lemon juice

Parmesan cheese

Smoked turkey sausage, large link



1 medium skillet

1 small non-reactive bowl

Toaster or toaster-oven


Begin toasting the two halves of the English muffin.  Heat a skillet over medium-low.  Cut the sausage link in the middle to create the two pieces that will go on top of your muffins.  Put a slice down the length of each piece to split it open, and put the sausage into the skillet, sprinkling pepper on the casing side.  Cook until a bit charred, then flip to cook the casing side, sprinkling pepper on the exposed side.  Flip one more time.


When the sausage is done, take it from the skillet, put it aside and keep it warm.  Begin the mock-hollandaise by putting 2 tbsp of soybean oil and a small dash of olive oil in the skillet and cooking briefly over medium-low.  Stir the sausage drippings into the oil, it will all get hot quickly.  Pour the hot oil into a small non-reactive bowl.  Add the healthy egg product equivalent of 2 eggs, 1 tsp of lemon juice, 1 tbsp of parmesan cheese, and a dash of hot sauce.  Whisk vigorously.  Dump the whole mixture back into the skillet to thicken (begins to "scramble") and pour back into the bowl.  Whisk again.


Put the toasted English muffin halves on a plate.  Pour a small amount of mock-hollandaise on top of each.  Place a split turkey link on top of each.


Crack the two real eggs into the skillet in some olive oil (if the pan isn’t already coated).  Cook briefly and flip carefully, for a simple "over medium" preparation.  Place one egg on each muffin/sausage, and pour the rest of the mock-hollandaise over the whole dish.  Clean up the plate and sprinkle a bit of the hot sauce to complete the plating.



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