Recipes & Tips:
Potato Eggs Benedict
Prep Time 20 Minutes | Cooking Time 30 Minute
2 EarthFresh Russet Potatoes, Best for Baking
4 pieces of turkey bacon, cooked
8 pieces of asparagus, washed and ends trimmed
¼ cup (60 mL) fresh chopped chives
1 tsp. (5 mL) white vinegar
Yogurt Hollandaise Sauce - or your favourite Hollandaise recipe
Yogurt Hollandaise Sauce:
2 egg yolks
1 tsp. (5 mL) dijon mustard
½ tsp. (2.5 mL) smoked paprika
1 cup (500 mL) Greek yogurt
Preheat oven to 350°F (177°C).
Wash, dry, and wrap each potato in tinfoil. Place into the oven and bake for 60 minutes. Potatoes will be cooked when fork tender. Remove the cooked potatoes from the oven and set aside allowing the potatoes to cool for 10 minutes.
Next, fill a frying pan half full with water and bring to a boil, add the vinegar. Reduce heat to a simmer. Carefully break the eggs into the water one at a time. Poach for 3 minutes. Using a slotted spoon, remove each egg from the water and place on a plate.
Meanwhile, add the asparagus to a pot of cold, salted water and bring to a boil. Reduce heat and continue cooking for 5 minutes until asparagus is al dente. Remove the asparagus from the heat. Using a strainer, drain the water and transfer the cooked asparagus to a plate.
To create the hollandaise sauce, use a metal bowl to whisk together the egg yolks, dijon mustard, smoked paprika and Greek yogurt. Set the mixture over a saucepan of simmering water and cook for 10 minutes, whisking constantly until thick. Remove the bowl of hollandaise sauce from the heat and set aside.
Lastly, unwrap each baked potato from the tinfoil and slice each potato in half. To each half, add one piece of cooked turkey bacon and one poached egg. Spoon the Hollandaise sauce over each egg, garnish with fresh chives.
Nutrients per Serving :
Fat 12 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Cholesterol 313 mg
Sodium 262 mg
Carbohydrate 25 g
Fibre 3 g
Sugars 2 g
Protein 17 g
Potassium 585 mg