Eggos Benedict with Low Fat Hollandaise Sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Kellogg's® Eggo® Nutri-Grain® Low Fat Whole Wheat Waffle (or variety of your choice)
  • 2-3 leaves of spinach
  • 1 egg, poached
  • SAUCE:
  • 2 egg yolks
  • 2 tsp olive oil
  • 1 Tbsp butter
  • ⅛ tsp paprika
  • ¼ Cup water
  • ¼ Cup regular sour cream (can also use Greek Yogurt)
  • 1 Tbsp lemon juice
  • ¼ tsp lemon zest
  • ¼ Cup fresh chives
Instructions
  1. Place your Kellogg's® Eggo® Nutri-Grain® Low Fat Whole Wheat Waffle in the toaster and cook. When cooked, add a few leaves of Spinach to the waffle. Set aside.
  2. Sauce:
  3. In a pan, continuously beat the egg yolks and olive oil in the melting butter. Don't stop until you get a thick sauce. I do this over medium high heat. Beat in the lemon juice, lemon zest, paprika, and salt and pepper to taste. Add ¼ cup of water to the pan and bring to a gentle simmer while continuously beating. Once it simmers, remove sauce from heat. When the sauce has calmed and is no longer simmering, add in sour cream, beating continuously until there are no lumps. Garnish with chives and set aside.
  4. Egg:
  5. Meanwhile, boil about a cup or so of water in a small saucepan. Add a teaspoon of vinegar. When you are ready, poached eggs cook quickly, add your egg to the water. Cook until white all around. Middle will be soft. Pull out with a slotted spoon and place on the Eggo Waffle.
  6. Spoon over sauce and enjoy!
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/eggo-benedict-with-light-hollandaise-sauce/