Egg Beaters Benedict

This is a smart, lower-cholesterol spin on the brunch icon. Instead of poached whole eggs and ham, this benedict uses steamed liquid egg substitute in metal egg cups and turkey breast slices in place of Canadian bacon. Fewer calories, less saturated fat, and still a toasted English muffin under a blanket of hollandaise.

The trick to good results with egg substitute is the cup-steaming method. Pouring a quarter carton into each sprayed metal cup and setting them over boiling water gives you a properly shaped, set “poached” egg in about 3 to 5 minutes. Dropping the substitute directly into simmering water the way you’d poach a whole egg just gives you sad yellow swirls.

Cover the steamer. Egg substitute needs the trapped heat to cook evenly top and bottom; uncovered, the tops stay slimy while the bottoms overcook and rubber up.

Toasting the English muffins deeply matters. Light toast goes soggy under the hollandaise in minutes. You want a real golden crunch to hold up against the sauce.

Garnish with parsley flakes and a dust of paprika for that classic benedict look.

Kitchen Tips

• Spray egg cups generously or the substitute sticks hard.
• Warm the turkey slices briefly in a dry pan; cold deli turkey chills the hollandaise.
• Make the hollandaise last; it seizes fast if it sits too long.
• Add a squeeze of lemon to the hollandaise right before serving for brightness.

Variations

• Swap turkey for Canadian bacon or smoked salmon for traditional or Scandinavian takes.
• Add a layer of sauteed spinach under the egg for benedict Florentine.
• Use a whole-grain English muffin for extra fiber.