A better eggs Benedict - for you - includes recipe

Sunset, May, 1995 by Betsy Reynolds Bateson

Perfect poached eggs on tender herb biscuits, with a lightened hollandaise sauce

If you savor sinking a fork into a perfectly poached egg bathed in lemony sauce atop a tender biscuit, you'll appreciate herbed eggs Benedict. And although this variation of the popular brunch entree isn't low-fat, it has a third less fat than the traditional dish.

Some butter is used to achieve the tender herb biscuits, but we've lightened up the sauce, which is far easier to prepare than a true hollandaise. Because of the robust flavor of the prosciutto, which replaces the traditional Canadian bacon, you need less than half the normal mount of meat.

There are several make-ahead options. You can prepare the eggs up to two days ahead, and clean the spinach and prepare the sauce a day in advance.

Herbed Eggs Benedict

12 poached eggs (directions on page 127)

Light hollandaise sauce (recipe follows)

Buttermilk herb biscuits (recipe follows)

1/4 cup regular-strength chicken broth

1 1/2 pounds spinach, rinsed and drained, stems trimmed

1/4 pound thinly sliced prosciutto

Basil and parsley sprigs (optional)

Poach eggs up to 2 days before serving, make sauce up to a day before serving, and prepare biscuits (best if made the day served).

In a covered 10- to 12-inch nonstick frying pan over medium-high heat, cook broth and spinach until spinach wilts and all liquid evaporates, about 5 minutes. Remove from heat, cover, and keep warm.

Heat sauce if made ahead. Halve biscuits and place 2 halves, cut side up, on each of 6 dinner plates. Arrange prosciutto over biscuits. Gently lift spinach from pan, and place equally on plates beside biscuits. Top prosciutto with hot poached eggs, and pour about 1/3 cup warm sauce over each serving. Garnish with herb sprigs; serve at once. Serves 6.

Per serving: 612 cal. (46 percent from fat); 29 g protein: 31 g fat (15 g sat.): 56 g carbo.; 1,405 mg sodium; 486 mg chol.

Light hollandaise sauce. To a 2- to 3-quart pan, add 1 1/2 cups regular-strength chicken broth, 1 cup low-fat milk, 1 tablespoon butter or margarine, 2 teaspoons finely chopped fresh basil leaves (or 1 teaspoon dried basil leaves), 1 teaspoon Dijon mustard, and 1/8 teaspoon pepper. In a measuring cup, combine 1/4 cup lemon juice and 2 1/2 tablespoons cornstarch; stir until cornstarch is dissolved. Stirring broth mixture with a wire whisk over medium-high heat, slowly add cornstarch mixture. Stir constantly until mixture comes to a boil. Set aside and keep warm, or chill, tightly covered, up to 1 day.

Buttermilk herb biscuits. In a large bowl, stir together until thoroughly blended cups all-purpose flour, 1 tablespoon each sugar and baking powder, 1 tablespoon each chopped fresh basil leaves and fresh parsley (or 1 1/2 teaspoons each dried basil leaves and dried parsley), 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Cut 7 tablespoons firm butter (or margarine) into chunks; add to flour mixture. With pastry blender, cut in butter until particles resemble rice. Add 1 cup buttermilk; stir with a fork until most of the dough sticks together. Turn dough out onto a lightly floured board, and turn gently to coat all surfaces with flour. Knead, making about 8 turns, just until dough sticks together.

Gently pat dough into a 1-inch-thick round. With a flour-dusted 3-inch round cutter, cut straight down through dough, then lift straight up. Push dough scraps together; repeat process to make a total of 6 rounds. Place on a lightly buttered 10- by 12-inch baking sheet. Bake in a 400 [degrees] oven until tops are golden, about 15 minutes. Use warm. (If you want to make ahead, cool completely and wrap airtight; store at room temperature. Shortly before serving, halve biscuits. Place biscuit halves, cut sides up, on a baking sheet; heat in a 300 [degrees] oven until warm, about 5 minutes.)

RELATED ARTICLE: POACHED EGGS

To make perfect poached eggs. In a 5- to 6-quart pan, bring about 2 quarts water to a boil. Heat-treat 6 eggs in shells by gently lowering, one at a time, into constantly boiling water. After 8 seconds, remove eggs in the same order as they were placed in the water. Repeat with 6 more eggs. Poach eggs at once, or chill up to 2 days.

To poach. In a 5- to 6-quart pan over high heat, bring 2 quarts water and 2 tablespoons distilled white vinegar to a gentle boil. Reduce the heat, maintaining a temperature that causes bubbles to form on the pan bottom (one may pop on top occasionally). Holding as close to the water as possible, break each egg directly into the water (do not crowd eggs in pan; 4 or 5 eggs at a time are manageable). Cook until the eggs have the firmness you desire, about 4 minutes for soft yolks and firm whites (test by poking egg gently with a spoon tip).

To store. Lay poached eggs in a single layer in a baking dish, about 9 by 13 inches; cover with plastic wrap. Chill up to 2 days.

To reheat. Heat 2 quarts water in a 5- to 6-quart pan until just hot to touch; remove from heat. Add eggs; let stand 5 to 10 minutes, or until eggs feel hot. Lift from water with a slotted spoon, drain, and use.