Food Recipe: Lightened up Egg's Benedict

Traditional Eggs Benedict calls for Hollandaise sauce, eggs and breakfast meat – high in cholesterol and saturated fat, it’s not a very wholesome way to start the day! Try this lightened-up version for a healthier twist on a breakfast classic. Using chicken broth as a base for the Hollandaise sauce cuts the butter; use organic vegetable broth for an even lower-calorie adaptation.
- tablespoon butter
- 1/2 tablespoon flour
- 1/4 cup chicken broth
- 2 large egg yolks
- 1 tablespoon lemon juice
- 1/2 pound asparagus, trimmed
- 1 tablespoon olive oil
- 2 ounces turkey Canadian bacon (approx. 8 slices)
- 4 eggs
- Salt and pepper

1. Preheat the oven to 300 degrees. Toss asparagus with olive oil, salt and pepper. Spread out onto a Swiss Diamond baking sheet, along with the sliced turkey Canadian bacon. Put in the oven for 10-15 minutes or until golden brown. Turn off the oven.
2. Preheat a Swiss Diamond skillet over medium heat. Add the 4 eggs and season with salt and pepper to taste. When browned on the bottom, flip gently if desired.
3. Prepare the Hollandaise sauce: In a Swiss Diamond saucepan, heat the butter over medium heat until melted. Add the flour and whisk gently until combined.
4. Slowly whisk in the chicken broth. Bring to a boil and cook 1 minute.
5. Reduce heat to low. Remove saucepan from heat and immediately whisk in the egg yolks, one at a time, whisking constantly to prevent them from lumping.
6. Return to heat and slowly add lemon juice, whisking constantly until smooth and combined. Season with salt and pepper to taste.
7. Place warm Canadian bacon and asparagus on a whole wheat English muffin half. Top with a fried egg and Hollandaise sauce.