I love Eggs Benedict, or at least, I love the idea of Eggs Benedict. What I really love is the Hollandaise sauce. It’s so creamy and tangy. But I hate poached eggs. Loathe them actually. I decided to come up with a recipe with a lighter sauce and with my favorite kind of egg – scrambled. If you don’t like Miracle Whip, you can substitute light mayo, but I think the Miracle Whip gives it an extra oomph. I hope you like it.
Lighter Eggs Benedict
For the Mock Hollandaise Sauce
1/2 cup Miracle Whip Light (or mayo)
1/2 tsp. Dijon mustard
4 tsp. lemon juice
2 Tbsp. butter
For Eggs Benedict
2 eggs, scrambled
1 multi-grain English muffin, split and toasted
2 slices prosciutto
1 ounce manchego cheese (or provolone) , cut into 2 slices
2 tomato slices
several small spinach leaves
To make the mock hollandaise, whisk the Miracle Whip, dijon, and lemon juice. Melt the butter and stir in quickly.
To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by tomato slice, a piece of prosciutto, a piece of manchego, and half the scrambled eggs. Drizzle with hollandaise sauce. Serve immediately.