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eggs benedict & hollandaise with a surprise twist

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Traditional eggs benedict with hollandaise that combines silken tofu and sour cream for creaminess.

yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For eggs benedict & hollandaise with a surprise twist

  • 1/2 c
    white wine
  • 3 Tbsp
    champagne vinegar, divided
  • 1/4 c
    shallots, minced
  • 6 oz
    silken tofu
  • 2 Tbsp
    reduced-fat sour cream
  • 2 Tbsp
    fresh lemon juice
  • 1/2 tsp
    honey
  • 1/2 tsp
    dijon mustard
  • 1/4 tsp
    ground turmeric
  • 1/8 tsp
    cayenne
  • 8 lg
    eggs
  • 4
    whole-grain english muffins, split and roasted
  • 8 slice
    lower-sodium sliced deli ham
  • 1/4 tsp
    fresh ground black pepper
  • 1/8 tsp
    paprika
  • 2 tsp
    fresh chives, minced

How To Make eggs benedict & hollandaise with a surprise twist

  • 1
    Bring wine, 2 tbsp. vinegar and shallots to a boil in a small skillet - about 5 minutes or until liquid is reduced by half.
  • 2
    Combine wine mixture, tofu, sour cream, lemon juice, honey, dijon mustard, turmeric, and cayenne in a blender or food processor and process until smooth.
  • 3
    Return mixture to the skillet and cook over low heat until warm, stirring constantly with a whisk.
  • 4
    Add water to a large skillet, filling it 2/3 full and bring to a simmer. Add remaining 1 tbsp. vinegar to the pan. Break each egg into a custard cup, one at a time, and gently pour each egg into the pan of simmering water. Cook approx. 3 minutes or until done to your liking. Gently remove the eggs with a slotted spoon and place them on a clean cotton kitchen towel.
  • 5
    Place 2 toasted English muffin halves on each of 4 plates and top each muffing half with a slice of ham (doubled if necessary), 1 poached egg and about 1 tbsp. sauce. Sprinkle with fresh ground black pepper, paprika and chives.
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