Will Cook For Wine: Skinny Eggs Benedict

Oh how I love eggs Benedict! But I do NOT love the amount of butter in the hollandaise sauce! So I created a much lighter version with Greek yogurt. NO butter! It hit the spot and it was so easy!

You will need:

Hollandaise sauce:

• 3 egg yolks

• 2/3 cup of plain Greek yogurt

• 1 tablespoon hot sauce

• dash of pepper

• dash of sea salt

• 1/2 teaspoon of Dijon mustard

• dash of cayenne pepper

For the sandwich:

• 1 piece of italian bread sliced through the middle and toasted

• 1 slice of tomato per piece of bread

• a few pieces of avocado sliced

• salt & pepper

• 2 eggs per person

• 1 cap of vinegar (the cap from the bottle)

First for the hollandaise, set up a double boiler. This is a small pot with about 2 inches of water and a glass bowl set over it. Put the flame on low heat until the water is just at a simmer.

Separate 3 egg yolks and add to the bowl with yogurt, mustard, hot sauce, salt and pepper.

Stir often on low heat for about 15 minutes until it thickens.

Ok now you have to poach an egg. DON'T PANIC. It's easy.

In a medium pot, heat about 2-3 inches of water until a SIMMER. You don't want it to be boiling! Add 1 cap of vinegar to the simmering water.

Here come the tips. Place the first egg in a shallow dish.

Using the end of a wooden spoon, start creating a whirlpool in the pot.

Slip the egg into the middle of the whirlpool. It will start to turn and basically cook itself! Just keep the water turning in circles, cook for about 2 minutes and take out of the pot.