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Let's eat

Eggs Benedict, hold the hollandaise

(Wendy Maeda/Globe Staff/File)
By M.E. Malone
Globe Correspondent / August 18, 2010

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Serves 4

This reduced-fat version of eggs Benedict relies on thick, creamy Greek-style yogurt and is significantly better for your heart than the classic hollandaise with butter and egg yolks. Yogurt and eggs is a common combo in Turkey and other Mediterranean lands. One egg, half a muffin, Canadian bacon, and sauce is plenty for a brunch serving with a salad of fruit or greens.

2 poblano chilies
4 slices ( 3/4 pound) Canadian bacon
2 English muffins, split
4 eggs
6 ounces plain, nonfat or low-fat Greek yogurt
1/4 teaspoon dry mustard
Pinch of cayenne pepper
Pinch of salt
1 tablespoon lemon juice

1. Turn on the broiler.

2. Set the chilies in a small baking dish. Slide them under the broiler and broil, turning often, for 8 minutes or until the skins are charred. Transfer to a plastic bag. When cool enough to handle, peel off the skins, discard the seeds and halve each chili lengthwise.

3. In a skillet over medium heat, fry the bacon until golden brown. Remove from the pan and transfer to paper towels.

4. Toast the muffins.

5. Bring a saucepan of water to a boil. Use a slotted spoon to lower the eggs into the water. Immediately set the timer for 5 minutes. Lift the eggs from the pan and transfer to a bowl of cold water. After 1 minute, tap the eggs gently with the back of a spoon. Carefully peel off the shells and set the eggs on a paper towel (the eggs are fragile because the yolks are very soft).

6. In a stainless steel bowl, combine the yogurt, mustard, cayenne, salt, and lemon juice. Set the bowl over the egg saucepan. Cook, stirring constantly, over medium heat, for 1 minute or until the mixture is smooth.

7. Set a muffin half on each of 4 plates. Add bacon, poblano, and an egg to each one. Top with sauce.