Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week-or a great weekend brunch.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2005

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.

    Advertisement
  • Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.

  • Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.

  • Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.

  • Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.

Nutrition Facts

276 calories; protein 11.9g 24% DV; carbohydrates 31g 10% DV; dietary fiber 3.6g 14% DV; sugars 6.8g; fat 11.6g 18% DV; saturated fat 2.8g 14% DV; cholesterol 192.9mg 64% DV; vitamin a iu 1106.3IU 22% DV; vitamin c 12.5mg 21% DV; folate 65.5mcg 16% DV; calcium 136mg 14% DV; iron 1.7mg 9% DV; magnesium 31.9mg 11% DV; potassium 319mg 9% DV; sodium 608.9mg 24% DV; thiamin 0.1mg 12% DV.
Advertisement

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/10/2014
A long standing favorite. This dish makes everyone happy. This year the one selected for Mothers Day brunch. Read More
Rating: 5 stars
01/08/2017
My husband and I loved this. Absolutely yummy. We served asparagus instead of green beans which as a delight with the sauce. Also we did 4 minute eggs to keep them runny. We are polenta fans and this was a hit for us! Couldn't believe the low calorie count for such a rich dish. Another benefit. Pro: will serve this again! Read More
Rating: 3 stars
10/30/2011
This was REALLY good. We used left-over hard boiled Easter eggs. I think this would be better w/soft boiled eggs or poached eggs for better texture. But the sauce... YUMMY!!! I like the other reviewer's suggestion of serving it with sauteed spinach for a Florentine. I'll have to give that a try. Read More
Advertisement
Rating: 3 stars
10/30/2011
I love this simple recipe and have made it lots of times. It's good for breakfast or dinner. I've substituted spinach for the green beans and served it like eggs Florentine. Delicious. Read More
Rating: 1 stars
04/26/2014
Polenta was tasteless even with the terrible mustard sauce. Only items enjoyable in this meal was the egg which was prepared just right and the green beans. Now I have to decide what I am going to eat in place of the polenta (ugh!). Cons: Absolutely aweful. Read More
Rating: 2 stars
10/21/2014
Had high hopes I was excited to try this recipe being allergic to wheat it's tough to find hardy breakfast recipes. Unfortunately the sauce was overpowering to the dish (a bit too tangy) and needed salt. I also tried it with sauteed swiss chard instead of the green beans but I don't think it would be that good either way. I wish it were good! I need more decent breakfast recipes. Pros: Simple gluten free Cons: Bland needs salt Read More
Advertisement
Advertisement