Tuesday, May 31

Lightened-up Eggs Benny

As you may have read in some previous posts, I've been participating in the Real Women of Philadelphia cooking competition, creating and filming recipes using cream cheese in all types of dishes. Well, when Main Course week rolled around, I couldn't resist including a breakfast dish. It is, after all, the most important meal of the day -- especially around here!

I love eggs benedict but it's so rich I don't indulge very often. Plus, when I'm making it for guests, I don't like to hold the hollandaise sauce for a long time when breakfast is stretched out over multiple seatings. So to lighten up the dish and also make it more user-friendly, I decided to put Philadelphia cream cheese (the light version) to work. The results, if I do say so myself, were delicious.

Eggs Benny with Philly-daise Sauce

This popular brunch dish gets a lightened-up makeover and a user-friendly twist with Philadelphia Light cream cheese and some fresh ingredients.

For the sauce:
1/2 cup Philadelphia cream cheese (the light version), plus more to spread
1/4 cup orange juice, or more as needed
 juice from 1/2 lemon
1/2 tsp red wine vinegar
a pinch or two of cayenne peppe

For the bennies:
2 whole wheat english muffins, split
1 large ripe tomato
1 cup baby spinach
1/2 tsp olive oil
1/2 tsp red wine vinegar
4 eggs
1 tbsp chopped chives or other fresh herbs

Make the sauce: 
Set a medium bowl over a saucepan of simmering water. Add cream cheese and whisk until smooth. Whisk in orange juice, lemon juice, 1/2 tsp vinegar, cayenne pepper and a pinch of salt. Whisk until smooth and very warm. Cover and set aside.

Prep the bennies:
Fill a large pot with 3 inches of water. Add a splash of vinegar (optional). Bring to a simmer. Toast english muffins. Spread with light cream cheese. Keep warm in a low oven until ready to assemble. Slice tomato. Drizzle baby spinach with olive oil, 1/2 tsp red wine vinegar and a small pinch of salt. Toss to coat.

Poach the eggs: 
When water comes to a simmer, crack an egg into a small saucer and gently slip the egg into the water. Repeat with remaining eggs. Simmer until whites are cooked and yolks are soft, about three minutes (or to your taste).

Assemble the bennies: 
Top each english muffin half with a slice of tomato and 1/4 of the baby spinach.

When eggs are cooked, lift one out with a slotted spoon and blot off the excess water with a clean dish towel. Place on one prepared benny. Repeat with remaining eggs.

Reheat Philly-daise sauce, whisking smooth. Spoon the sauce over each poached egg. Sprinkle with herbs. Serve immediately.

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