Healthier Eggs Benedict with Greek Yogurt Hollandaise
Lighter Eggs Benedict with Greek yogurt hollandaise, whole grain muffins, and 40% fewer calories—same luxurious taste, better for you.
Ingredients
- 4 whole grain English muffins, split in half
- 8 large eggs, room temperature for poaching
- 2 egg yolks, room temperature
- 1/2 cup plain Greek yogurt, non-fat or 2% full-fat
- 2 tablespoons unsalted butter, cut into small cubes
- 1 tablespoon extra virgin olive oil
- 8 slices Canadian bacon or smoked ham, center-cut lean
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar for poaching water
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon sea salt, divided
- 4 quarts water for poaching
- Fresh chives or dill for garnish
Health Scores
Instructions
- 1
Fill a large shallow saucepan with 4 quarts of water, add 1 tablespoon white vinegar and 1/4 teaspoon salt, then bring to a gentle simmer over medium heat.
- 2
Whisk together 2 room-temperature egg yolks with 1 teaspoon Dijon mustard in a heatproof bowl until pale and combined.
- 3
Set the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn't touch the water, then whisk continuously for 2-3 minutes until the mixture slightly thickens and reaches 160°F for food safety.
- 4
Remove from heat and fold in the Greek yogurt in two additions, whisking gently until fully incorporated and smooth.
- 5
Whisk in 2 tablespoons of butter and 1 tablespoon olive oil, one piece at a time, allowing each to fully combine before adding the next—this creates a silky, emulsified sauce without relying solely on butter.
- 6
Stir in 2 tablespoons fresh lemon juice, a pinch of cayenne pepper, and taste for seasoning, adjusting salt and white pepper as needed.
- 7
Keep the hollandaise warm over a bowl of warm water, loosely covered, maintaining a temperature around 120°F until assembly.
- 8
Toast the 8 whole grain muffin halves in a toaster or under the broiler until golden and crispy, about 4-5 minutes, then arrange on serving plates.
- 9
Warm the 8 slices of center-cut Canadian bacon in a skillet over medium heat for 1-2 minutes per side until heated through, then place one slice on each muffin half.
- 10
Create a gentle whirlpool in the simmering poaching water by stirring with a spoon, then slide one room-temperature egg into the center of the whirlpool.
- 11
Allow the egg to poach undisturbed for 3-4 minutes until the white is set but the yolk still jiggles slightly when gently shaken, then lift out carefully with a slotted spoon.
- 12
Repeat the poaching process with each of the remaining 7 eggs, working in batches if the pan feels crowded.
- 13
Top each bacon-covered muffin half with one warm poached egg.
- 14
Drizzle 2-3 tablespoons of the Greek yogurt hollandaise over each egg, then garnish lightly with cayenne pepper, white pepper, and fresh chopped chives or dill.
- 15
Serve immediately while the muffins are warm, eggs are runny, and the sauce is creamy and pourable.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 6 ounces unsalted butter | 2 tablespoons unsalted butter + 1 tablespoon extra virgin olive oil | Reduces saturated fat by 60% and adds heart-healthy monounsaturated fats while maintaining creaminess |
| 3 egg yolks + 1 tablespoon water base | 2 egg yolks + 1/2 cup plain Greek yogurt + 1 teaspoon Dijon mustard | Cuts calories by 40%, adds probiotics and protein (20g per serving), reduces cholesterol, and provides tangy depth |
| 4 English muffins (white) | 4 whole grain English muffins | Increases fiber by 3-4g per serving, improves blood sugar stability, and adds sustained energy |
| 8 slices Canadian bacon (standard) | 8 slices center-cut Canadian bacon (lean) | Reduces sodium by 10-15% and fat content while maintaining smoky flavor and protein |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 16g |
| Carbohydrates | 32g |
| Fiber | 5g |
| Protein | 28g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 485 | 520 | 685 | 385 |
| Protein | 23g | 34g | 28g | 28g |
| Carbs | 32g | 28g | 32g | 32g |
| Fat | 32g | 32g | 52g | 16g |
| Fiber | 5g | 8g | 2g | 5g |
| Sugar | 2g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 6/10 | 7/10 |
| Blood Sugar | 6/10 | 8/10 | 5/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
