Who doesn’t love a good eggs benedict?! This classic brunch menu item is popular for it’s delicious Hollandaise sauce over a warm poached egg and toasty English muffin. While it may triumph in flavor, this high calorie, high fat meal can take a toll on your waistline thanks to rich ingredients like butter and ham.
Here’s how we hacked this recipe:
- By swapping out butter in the hollandaise with Greek yogurt, you are significantly lowering the saturated fat and upping the protein.
- We also substituted the traditional English muffin with a whole-wheat variety, which adds fiber to this meal.
- We recommend using leaner cuts of meat, such as low-sodium turkey bacon. If you want to add a nutrient-dense layer to your benny, try adding a slice of avocado! It is chock-full of heart healthy fats and vitamins.
Servings: 2 | Prep & Cook Time: 25 minutes
- 2 whole-wheat English muffins, split
- 4 thin slices of low-sodium turkey bacon (or avocado!)
- 4 large eggs
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 3/4 cup Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- Pepper, to taste
- 3 tablespoons chopped parsley
- Preheat your oven to 200 degrees. Toast the English muffins, then transfer to two plates and keep warm in oven.
- Brown the turkey bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put one slice on each muffin half and return to the oven.
- Poach 4 eggs.
- In a small saucepan, melt butter over low heat.
- Meanwhile, whisk together yogurt, the remaining egg, mayonnaise, lemon juice, and salt in a small bowl.
- Gradually whisk the yogurt mixture into the butter and heat until just warmed, whisking every 25 seconds or so.
- Our Tip: be careful to not overcook the sauce! It can over curdle.
- Remove your prepared English muffins from the oven, and top with your poached eggs. Pour some of the finished sauce over the top.
- Sprinkle with pepper and parsley.