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Healthy Hacks: Eggs Benedict

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.

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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.
  • Enjoy!