Eggs Benedict on Polenta Rounds with Yogourt Hollandaise

  • Prep Time 10 min
  • Total Time 30
  • 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

Directions

  • 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.

Nutrition Facts

  • Nutrition Description Per Serving (1/8 of the recipe):
  • Calories 270
  • Fat 11 g
  • Saturated Fat 3.5 g
  • Carbs 27 g
  • Sugar 2 g
  • Protein 15 g
  • Cholesterol 315 mg
  • Fibre 3 g
  • Sodium 400 mg