⅓ cup sour cream ⅓ cup mayonnaise 2 teaspoon lemon juice 1 teaspoon yellow mustard
Portobello Mushrooms Benedict:
Prepare as above, except before poaching eggs, cook four, 3-1/2- to 4-inch-diameter stemmed portobello mushroom caps in 1 tablespoon hot olive oil about 6 minutes, or until tender, turning once. Remove from skillet; blot with a paper towel. Slice mushrooms; sprinkle with salt and ground black pepper. Cover with foil to keep warm. Continue as directed, except substitute the mushrooms for the Canadian-style bacon. Sprinkle with chopped tomato.
Salmon Benedict:
Prepare as above, except spread 1 tablespoon softened tub-style cream cheese spread with herbs on each toasted English muffin half. Substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1/2 teaspoon dried dill into the Mock Hollandaise Sauce. If desired, sprinkle with additional dill.
Reuben Benedict:
Prepare as above, except substitute 4 slices marble rye or rye bread for the English muffins and thinly sliced corned beef for the Canadian-style bacon. Divide 1/2 cup rinsed and drained sauerkraut evenly over the corned beef. Sprinkle with 1/2 cup shredded Swiss cheese.
title: “Eggs Benedict” ShowToc: true date: “2022-12-21” author: “Richard Bolt”
⅓ cup dairy sour cream ⅓ cup mayonnaise or salad dressing 2 teaspoon lemon juice 1 teaspoon yellow mustard
Salmon Benedict:
Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dillweed into the Mock Hollandaise Sauce. Do not use the paprika.
Mushrooms Benedict:
Prepare as above, except before cooking eggs, cook four 3-1/2- to 4-inch diameter stemmed portobello mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and blot mushrooms with a paper towel. Slice mushrooms. Sprinkle lightly with salt and pepper and cover with foil to keep warm. Continue as directed, using the mushroom caps instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.
Reuben Benedict:
Prepare as above, except substitute 4 slices marble rye or rye bread for the English muffins. Substitute thinly sliced corned beef or cooked ham for the Canadian bacon. Divide 1/2 cup rinsed and drained canned sauerkraut evenly atop the corned beef. Stir 1/2 cup shredded Swiss cheese into the Mock Hollandaise sauce.Per serving: 463 cal., 34 g total fat (11 g sat. fat), 268 mg chol., 943 mg sodium, 19 g carbo., 3 g fiber, 19 g pro.
Proscuitto Benedict:
Prepare as directed, except substitute 2 ciabatta rolls, split, for the English muffins and 4 thin slices prosciutto for the Canadian-style bacon. Divide 1 cup mesclun mix or arugula evenly over the bun halves; place prosciutto on top. Stir 1/2 cup grated Parmesan cheese into the Mock Hollandaise Sauce. 2. Per serving:339 calories, 14 g protein, 13 g carb., 25 g total fat (7 g sat. fat), 216 mg cholesterol, 2 g fiber, 2 g total sugar, 9% Vitamin A, 6% Vitamin C, 866 mg sodium, 18% calcium, 8% iron
