As you may (or may not) know, I have a great light Hollandaise Sauce already on here, but decided to give you another one that I’ve been using for a while and only takes five minutes to make, if that. And, this one has even fewer calories than my other recipe! Score! While it’s not as creamy as the other recipe, since there isn’t any heavy whipping cream, I still think it’s delicious and really great if you’re short on time. This recipe yields one serving so double/triple it, if necessary.
- 1 tbsp. butter
- 1 large egg yolk
- 1 tsp. lemon juice
- White pepper, to taste
- 1/4 tsp. Dijon mustard
- Put butter in a coffee cup (if making one or two servings) or a bowl (if making three or more servings), and microwave for about 15 seconds, until just melted.
- Separate egg white & yolk, and add yolk to cup.
- Stir together well with a fork (or a whisk if using a bowl).
- Add lemon juice and white pepper, and stir.
- Put into microwave and set the time to 30 seconds (although you probably won’t need that much time). When the timer shows 22 seconds, open the door (pausing the microwave), remove cup and stir the hollandaise sauce vigorously with the fork. Return cup to the microwave with the hollandaise sauce and press “Start” again. Allow only about 7-9 seconds to pass, then repeat: open the microwave, remove the cup and stir the hollandaise sauce vigorously. Continue to stir and cook until the hollandaise sauce is light and fluffy.
- Remove from microwave and add mustard, stir well.
- Taste, and adjust seasonings of lemon juice and pepper, if desired.
- Serve over your food and enjoy!
15.9 g fat / 157 cal / 1.1 g carb / 2.8 g protein per serving
Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.
- 2 English muffins
- 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
- 4 whole eggs for poaching
- 2 tbsp distilled white vinegar
- 2 tsp coarse salt
- Hollandaise Sauce
- Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
- Split and toast the English muffins.
- Poach the eggs, as described below.
- Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
- Garnish with parsley, chives or an orange, if desired.
Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).
Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.
I don’t know about you, but I’m all about sauces! Here’s a tasty, light version of the traditional Hollandaise sauce you can use on your eggs benedict or veggies.
- 1 tbsp Butter
- 3/4 cup Buttermilk*
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- Pinch Cayenne Pepper
- 1 Egg
- 1 tbsp Lemon Juice
* If you don’t have buttermilk, take 1 cup of milk and add 1 tbsp of vinegar or lemon juice to make sour milk, let stand 5 minutes.
- Melt butter in small pan, then set aside.
- Whisk 1/4 cup of buttermilk, cornstarch, salt & cayenne pepper in heavy, medium saucepan until smooth.
- Whisk in egg and remaining buttermilk.
- Set pan over medium-low heat and cook the sauce, whisking constantly until mixture comes to a simmer.
- Cook, whisking an additional 15 seconds.
- Remove from heat and whisk in lemon juice and reserved butter.
Note: I like to add 1 tbsp dijon mustard or honey dijon to add a little more flavor.
1 g fat / 17 cal / 1 g carb / 1 g protein per tbsp