Healthier Eggs Hollandaise

Hollandaise is one of the best tasting sauces in existence; however, it is made with egg yolks, aged cheddar, heavy cream and butter. This adaptation is much healthier. It is creamy without all the calories, making it more enjoyable to eat. The recipe doesn't rely on whole milk or tons of cheese. A person can justify making it once a month or every other week and it has the same decadent taste of a real Hollandaise.

Ingredients:
1 Tablespoon Butter
1 Cup Milk
1 Tablespoon Cornstarch
1 Pinch Salt
1/2 Cup Sharp Cheddar Cheese
1/2 Teaspoon Yellow Mustard
1 Sprinkle of Thyme
2 Eggs
2 Slices of Bread
1 Sprinkle of Pepper

Optional Ingredients:
Whole Milk
1 Egg yolk
2 Slices of Ham
2 Slices of Tomato
1 Sprinkle of Tarragon

Preheat sauce pan over medium-low and add the butter. While the butter melts, whisk the milk and cornstarch together in a bowl. Add the milk and cornstarch mixture to the sauce pan, stirring frequently. After a minute pour in the milk, salt, pre-sliced cheese, mustard and thyme. Keep stirring until the cheese has melted and bubbles rise to the surface. Turn the heat off and set the sauce off to the side. It thickens as it chills.

Now cook a couple eggs over-easy or sunny side up. While cooking the eggs, toast the bread in a toaster. Move the sauce back onto a burner, warming it up over medium heat. Quickly assemble the meal by placing the unbuttered bread plate with a high rim and an egg on each slice of bread. Generously pour the sauce over the top and sprinkle with pepper.

To make the sauce taste more like Hollandaise add one half cup of regular milk and one half cup of whole milk. It is creamier. Make it richer and thicker by whisking one egg yolk in to the milk and cornstarch mixture.

Similar to Eggs Benedict, ham is complimentary to the meal. Heat a slice of ham or a tomato over medium-low heat before cooking the eggs. Ham breaks up the flavor by adding some sweetness and acidity. Each slice of bread gets on slice of ham or tomato between the toast and egg.

Tarragon is what makes it Eggs Benedict, instead of, Eggs Hollandaise. If you want Welsh Rarebit, omit the eggs, ham, tomato and tarragon. Pour the Hollandaise sauce over the toast. Welsh Rarebit is essentially toast covered with cheese sauce. The subtle differences make a huge difference in regards to this particular dish.

Creamy dishes have a high calorie count. However, they are so heavenly and delightful. This particular recipe is great, because it reduces calories and saves time. Combining the flour and butter in the sauce pan before adding the milk takes extra time and any mistakes leads to lumpy sauce. By mixing flour or cornstarch into cold milk, many pitfalls are avoided.

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