Prosciutto Avocado Eggs Benedict on Polenta topped with Healthy Rosemary Hollandaise

When it comes to brunch I always have the biggest dilemma. Do I go for sweet or salty? My French palate says “Go for sweet, this is what you’ve been used to all your life. Pancakes, waffles…maybe both!” But then I see the Eggs Benedict… How can you say no to Eggs Benedict, with that hollandaise sauce that is so bad for you but tastes so good, and that brioche bun that just makes all the difference in the world. To avoid feeling guilty about my choice, and because my best friend was visiting and she eats gluten-free, I decided to make the Eggs Benedict on polenta (gf), combined some of my favorite flavors (prosciutto, avocado and rosemary) and make a yogurt based rosemary hollandaise sauce, inspired by this healthy yogurt sauce.

Prosciutto Avocado Eggs Benedict on Polenta with Healthy Rosemary Hollandaise

6 eggs
1 tablespoon rice vinegar or other mild-tasting vinegar
Salt and pepper
Precooked Italian polenta
6 slices of prosciutto
1 avocado, sliced
1 tsp. of rosemary, for garnish

Healthy Rosemary Hollandaise Sauce
Serves 6

1 cup low-fat plain yogurt, plain
2 tsp. of lemon juice
3 egg yolks
1tsp. of salt
12  tsp. of Dijon mustard
1 pinch of ground pepper
1 tbsp. of rosemary


Cut up the roll of precooked polenta into 1/2 inch slices. Heat them up on a skillet until slightly brown on both sides.
Slice up the avocado. Set aside by the prosciutto slices.

For the sauce (to start as you poach the eggs):

Use a double boiler and beat  the yogurt, lemon juice, egg yolks in the bowl.
Heat over simmering water, stirring frequently, until sauce has thickened, for about 15 min (sauce will become thinner after about 10 min and then thicken again).
Remove from heat and stir in salt, mustard, pepper and rosemary.

For the poached eggs (taken from The Kitchn):

Heat the water: Fill the saucepan about 2/3 full with water and bring to a boil.
Take the water down to a simmer: Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won’t be rolling. (It’s easier and quicker to control the simmer if you bring it to a boil first, then reduce the heat rather than trying to get it to the perfect simmer from the get-go.)
Crack the egg into a small cup: Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
Add vinegar to the water: This step is optional, but many people like to add vinegar to the boiling water because it helps the loose, billowy white cohere to itself and cook into a more compact shape. The taste is not noticeable in the finished egg, although you might notice a firmer, more “squeaky” texture to the white.
Ease the egg into the water: Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer.
Cook for 4 minutes: The final cooking time for a poached egg is very much up to you, and it depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.
Remove the egg: Use a slotted spoon to remove the egg from the water.
Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel.

Place everything on your plate in the following order: polenta slice, prosciutto, poached egg, avocado, rosemary hollandaise and rosemary garnish.
Serve with kale or a tomato salad.

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