Eggs Benedict Baja California Style. This clean variation of the brunch classic gets a California twist with low-fat yogurt “hollandaise” sauce, roasted poblano peppers and creamy avocado slices. it’s light and fresh – and very satisfying!
Hollandaise Sauce Ingredients
⅓ cup (80 ml) low-fat Greek yogurt
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) orange juice
Pinch cayenne, plus more for garnish
2 poblano peppers
Eat-Clean Cooking Spray (see p. 277)
2 whole eggs + 4 egg whites
2 whole wheat English muffins, split
½ avocado, pitted, peeled and thinly sliced
Sea salt and freshly ground black pepper,
To make “Hollandaise” Sauce:
- In a small bowl, mix together yogurt, lemon juice, orange juice and cayenne.
- Set aside. Place oven rack six inches from top of oven, and turn on broiler. Place peppers on a baking sheet and broil 3 to 5 minutes or until skin is charred and blistered. Turn peppers and repeat until thoroughly blistered. T
- ransfer peppers to a glass bowl, cover with a plate and let sit for about 5 minutes to steam. Peel away blistered skin, using a paper towel to wipe away any remaining blackened bits. Cut peppers in half. Remove stems and seeds.