Traditional Eggs Benedict is poached eggs served over an English muffin, usually with Canadian Bacon, and topped with Hollandaise sauce. Our healthier, de-constructed version uses all the components of Hollandaise sauce (melted butter, lemon juice, egg yolks and cayenne pepper) without all the work.
(And a LOT less butter.) Feel free to adapt this recipe. You may want to try it with a slice of Canadian Bacon or turkey ham under the grain, change out or even eliminate the veggies, boil or fry the eggs, etc. This also makes a very nice light supper!
Freshly cooked quinoa (Kaufmann 1) or Brown Rice (Kaufmann 2)
Eggs, poached 3 minutes (Yolks should still be loose.)
Steamed fresh asparagus, or spinach
Crumbled crisp bacon for garnish (optional)
Place your choice of vegetable attractively in the center of the plate.
Pack your grain of choice into a ½ cup measuring cup. As long as it isn’t cold, it should hold its shape when you un-mold it on top of the vegetables.
Carefully place a bit of butter into the center of the grain. Squeeze a little lemon juice over the grain and vegetables.
Top with hot cooked eggs. Sprinkle with cayenne and garnish with crumbled bacon if desire.