Healthier Eggs Benedict With Garlic Aioli
- Ready In:
- 22mins
- Ingredients:
- 16
- Yields:
-
4 eggs
- Serves:
- 4
ingredients
- 8 fresh chives
- salt, to taste
- pepper, to taste
- 2 tablespoons white vinegar
- 4 large eggs
- 2 whole-wheat English muffins
- 8 slices smoked salmon (4 ounces)
- 1 cup mixed baby greens
- 1 1⁄2 cups reduced-fat mayonnaise
- 2 garlic cloves, coarsely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons water, warm
- 2 tablespoons flat leaf parsley, finely chopped
directions
- 1. Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside.
- 2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
- 3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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