Skinny Hollandaise Sauce

                                 

My favorite breakfast food is eggs benedict hands down. Call me boring, but whenever we go out to breakfast it's the only thing I order every time. The problem for me is the hollandaise sauce. Some restaurants make bomb sauce, and others make it waaaay too sour. Don't get me started on the store bought ones uggghhhh! I always order the hollandaise sauce on the side and dip my bites lightly in it. Typical hollandaise sauce is ridden with fat, and it's simply not healthy. Since I've been taking my diet and fitness very seriously lately, eggs benedict with hollandaise sauce hasn't been an option for me eating out. So I desperately scowered the internet and found a way to make a skinny version that doesn't compromise flavor. In fact, I actually like it better than the one my favorite restaurant serves.

The key to making this low-fat or "skinny" is to ditch the cholesterol-laden butter and replace with Greek yogurt. Don't worry, I think replacing butter with yogurt for any recipe sounds gross too, but this works. 

Ingredients:

1 cup low-fat plain Greek yogurt

2 teaspoons lemon juice

3 egg yolks

1/2 tsp. salt

1/2 tsp. Dijon mustard

1 pinch ground pepper

1 tbsp. fresh dill for garnish (optional)

How To Make It 

1. Use a double boiler as shown above. If you don't have one, you can use a saucepan with strainer over it and place a bowl on top of the strainer. 

2. Whisk the lemon juice, egg yolks, and lemon juice well. You can also blend them together in a blender or food processor. 

• 3. Turn the stove on to medium low and heat the mixture to a simmer. Stir frequently for about 15 minutes until the sauce has thickened.  
• 4. Remove from heat and stir in the pepper, mustard, and salt. Drizzle over your eggs benedict or serve on the side. Sprinkle dill on top of the sauce if you choose. 
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