A Cleaned Up Eggs Benny with No-Butter Hollandaise

Sunday mornings at our house is jazz music and eggs benedict.  We do variations of the Eggs Benny to keep it ever changing, but the one constant thing was always the luscious hollandaise.

It was one of the few things I truly missed when I switched over to clean eating. But, in my optimistic kitchen I kept plugging away looking for the clean-up for our fav Sunday sauce.

This summer I made a great clean version of dolmades, and who knew, the lemon sauce that was to be poured over the brown rice stuffed swiss chard leaves – yup – pretty close to hollandaise. In fact, more lemony, less heavy.

So here is the clean up:


And yes. I know I have a coarse ground pepper problem. But I love it. I love it more than chocolate. That’s pretty serious liking. I even put it in my dark ginger cookies – but more about that recipe nearer to Christmas…

The Eggs Benny here are perched on a Zucchini Guyere Carrot and Chick Pea Flour Bread that I adapted from the More of Ace Bakery Cookbook. Also in the Benny are young beet leaves tucked in underneath the poached egg whites.

So the recipes:

No Butter Mock Hollandaise

2 eggs

2 egg whites

1/2 c. hot chicken broth

juice of 1 lemon (add more if you wish, to taste)

1/4 tsp white pepper


1. Beat the eggs and whites together in a bowl til thick and well mixed. Add the lemon juice. Set aside.

2. Heat chicken broth in a saucepan on the stove til it is quite warm, but not boiling, transfer the broth to a measuring cup or jug and then slowly drizzle it into the egg mixture while whisking being careful not to do it too quickly and curdle or over cook the egg yolks.

3. Once the eggs are tempered, transfer it all back to the saucepan and on med-low heat, constantly stirring, cook until thickened.

4. Add white pepper to taste. If it is too thick add a little water, if  you like it very lemony, more lemon juice.


Zucchini, Carrot, Guyere Chickpea Flour Loaf


1/2 c. olive oil

2 eggs + 3 egg whites

1 3/4 c. whole wheat flour

1 c. Spelt flour

1 c. chickpea flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp sea salt

2/3 c coarsely grated carrots

1 1/3 c. unpeeled, seeded coarse grated zucchini

1/2 c. Guyere or Swiss cheese

1 T sage

1 T thyme

pinch of garlic powder

hemp heart seeds for sprinking on top


1. Preheat oven to 350 degrees

2. Whisk together olive oil, the 2 eggs and the 3 egg whites.

3, In a mixing bowl, combine the dry ingredients, carrots, zucchini, herbs and cheese. Mix til combined.

Before mixing.


Toss to mix all dry and the veggies.

4. Add egg mixture and mix until just combined and wet.

5. Pour into a prepared loaf pan , sprinkle with hemp heart seeds.

Ready to bake.

6. Bake for 35 to 40 minutes or until a knife comes out clean.


I cool this and then cut and freeze. When I need it, I just pop one into the toaster, which also enhances the fragrance of the herbs.

Spread with yogurt or goat cheese and serve with soup or use as the base for savoury things (like Eggs Benny).