Make Light & Lemony Easy Eggs Benedict

I have had a really, really strong craving for eggs benedict during this pregnancy. Like, a really, really intense urge to shove creamy & eggy english muffins in my mouth one after the other.

I have named this baby The Eggs Benedict Baby (Little C was The Onion Rings & Milkshake Baby and Baby A was the Peanut Butter Toast Baby).

Thankfully,I have a really easy way to make DIY eggs benedict at home, and it doesn't have as much fat content as the restaurant eggs benny's do. It's really quick, so I can make it for a midnight snack if I get the urge.

I start with a simple white sauce base to make my "cheater's hollandaise sauce" (similar to my homemade mac & cheese one), but use water instead of milk. I add in quite a bit of fresh lemon juice (I LOVE lemon), some seasonings, and an egg yolk.

While I make the sauce, I have this nifty toaster that toasts a muffin and poaches an egg at the same time, so I quickly toast my english muffin and poach my egg.

I warm up a slice of ham or some bacon in the microwave, and layer that between the toasted muffin and the poached egg.

I drip some of my lovely, quick hollandaise over top of the whole thing, and voila! I have a very quick, light and lemony eggs benedict to enjoy.

I usually just make an eggs benny for one, but you could easily double, triple, or quadrouple my recipe for a crowd. This makes a lovely brunch dish for a long weekend morning!

Here's the recap:

Light & Lemony Easy Eggs Benedict

(Makes 2)

Ingredients:

• 1 english muffin, split in half
• 2 slices of ham or 4 slices of bacon
• 2 eggs
• 2 tablespoon butter
• 2 tablespoon flour
• 1 cup water
• 2 tablespoon lemon juice
• salt & pepper
• 2 egg yolks

Directions:

1. Toast the english muffin and poach the eggs. I use a two-in-one toaster, but you could also use a toaster and a microwave egg poaching container to do this quickly.
2. Make the mock hollandaise sauce by melting the butter in a small saucepan. When the butter's melted, stir in the flour. Whisk in the water slowly, add the lemon juice and salte & pepper, and cook on medium heat until the sauce has thickened.
3. Once the sauce has thickened, whisk in the egg yolks. You can take the sauce off the heat after a few seconds, or cook longer if you want the yolks completely cooked.
4. Quickly warm up the meat in the microwave or on a frying pan.
5. Butter your english muffin halves, layer on the meat, then the egg, and then drizzle with the hollandaise sauce.
6. Serve with a sprinkling of parsley flakes or dill.