A new challenge I’m facing is trying to find healthier alternatives and versions of dishes I deeply love. Point in case is Eggs Benedict. Oh my, how I love eggs Benedict.
Crispy bacon, perfectly poached eggs, all drowned in a bucket of Hollandaise. Sadly though, it’s great as a treat, but far from good for you – especially considering all the butter that goes into making the sauce that amazing.
So this is a different take on it. Yes, there is no bacon or Hollandaise, but instead you have better-for-you-avocado, perfectly poached eggs and a dressing so good you don’t even miss the buttery-deliciousness of Hollandaise. Trust me on this one.
While we’re on the subject of poached eggs, I have another guilty secret to share with you – even though this is a breakfast dish, this is often dinner for me. Sometimes even without the garnish of avocado or a dressing – just simple poached eggs on toast.
This serves 1, any time of the day.
1 slice wholegrain bread
2 tbsp plain fat-free yoghurt
juice and zest of 1/2 lemon
3 sprigs of dill
salt and pepper to taste
Pop the toast in the toaster, and poach your eggs in your preferred method, to your liking. (To make this process even more fuss-free, I use these Poach Pods from Yuppiechef – perfect results every time). While your eggs are poaching and your toast is toasting, mix the yoghurt, lemon and dill in a small bowl and season to taste.
Once your toast and eggs are done, smash the avocado onto the toast, top with your eggs, and spoon your dressing over. Get back into bed and prepare to be pleasantly surprised.