- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- Eggs Benedict on Polenta Rounds:
- 8 slices
- ready-to-eat polenta (1/4 in/1 cm thick)
- 1 tbsp
- olive oil
- 15 mL
- 8 slices
- Black Forest ham
- 8
- eggs
- 1 tbsp
- chopped chives
- 15 mL
- Yogurt Hollandaise:
- 4
- egg yolks
- 1 cup
- plain 2% yogurt
- 250 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- pinch cayenne pepper
Method
- Step 1
- Brush both sides of each polenta round with olive oil. Place on lightly greased baking sheet and bake at 425°F (220°C) for 12 to 15 min. or until golden, flipping halfway through baking.
- Step 2
- Add eggs to a large saucepan of simmering water and cook for 6 to 8 min. Meanwhile, top polenta rounds with a slice of ham. Peel soft cooked eggs and arrange on ham.
- Step 3
- Meanwhile, whisk egg yolks, yogourt, lemon juice, Dijon mustard, salt and cayenne until blended. Pour hollandaise into a double boiler and cook over simmering water, whisking constantly, for 10 to 15 min. until mixture thickens. Spoon Yogourt Hollandaise over eggs and garnish with chives.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving (1/8 of the recipe):
- Calories:
- 270
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 27 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 315 mg
- Protein:
- 15 g
- Sodium:
- 400 mg