Poached eggs, savory & light

Poached egg on mini bagel with cheese & buffalo chicken slices

Recently I purchased an Italian brand non-stick egg poacher by Bialetti. This is by far the best cook’s tool I’ve ever tried for perfectly shaped eggs, poached to perfection, and easy to remove every time. I promptly inaugurated it by preparing a light, healthy version of Eggs Benedicts: Poached eggs with cheese & buffalo chicken and bechamel sauce on a mini bagel. There was some bechamel sauce left over from my white lasagna dinner earlier this week, which I reheated and thinned out with a little milk, then strained through a small fine mesh sieve. Bechamel is considerably lighter than Hollandaise sauce, yet just as satisfying, and the results are so good that you won’t be missing all the extra calories. So get your egg poacher ready and try this recipe!

Ingredients:

Bechamel Sauce from my previous Lasagne post: prepare half the amount for two servings, and further dilute with milk while heating; then strain through a fine mesh sieve for a smooth, velvety sauce. Personally, I suggest making enough sauce for several meals as it will keep in the fridge for a while and it’s nice to have on hand.

2 large eggs
2 slices light provolone cheese
4 slices buffalo chicken
2 mini bagels, lightly toasted
chopped chives for garnish
lemon zest for garnish
finely shredded cheddar cheese for garnish

Arrange the buffalo chicken and egg slices on half of the mini bagel and microwave for 15-20 seconds, to warm and slightly melt the cheese. Top with a poached egg and pour some of the bechamel sauce over the egg. Add a dusting of chives, lemon zest and shredded cheddar for garnish, and serve. The top half of the mini bagel can be served with jelly or used for the second serving, utilizing only one mini bagel for both dishes, depending on your appetite. Either way, you will enjoy this easy and guiltless breakfast dish. If served on colorful plates, it will help brighten up any dreary, rainy morning! 🙂

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