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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.
1/2 cup low-fat plain yogurt 1/3 cup reduced-fat mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 tablespoon water 1 pound green beans, trimmed 4 eggs 2 teaspoons extra-virgin olive oil 12 ounces prepared polenta, sliced into eight 1/2-inch rounds Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl. 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.
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