Here, the delicious and classic eggs benedict has been given a healthy makeover with a creamy yogurt hollandaise sauce, instead of a butter one, healthier turkey bacon and home-made muffins, making it a healthy eggs benedict!
Ready in less than an hour, this is still the prefect indulgent brunch that we all enjoy, but much less calorific!
Lynne and I love this eggs benedict as a weekend brunch, especially after we’ve got back from the gym on a Saturday morning.
What I usually do, is to make the healthy hollandaise sauce before we leave for the gym at 9am. That way, when we get back at 11am, it’s easy for me to re-heat it, then make my fresh quick English Muffins and assemble the rest of the healthy eggs benedict ingredients quickly.
So, not only are we enjoying this healthy well-earned brunch together, but the eggs are giving us a pretty good protein fix to repair those well-worked muscles too!
What a great start to the weekend! 🙂
- 2 English Muffins, cut in half
- 4 turkey bacon rashers
- 4 poached eggs
- 240ml fat free Greek yogurt
- 1 tbsp. white wine vinegar
- 3 egg yolks
- ¼ tsp. salt
- ¼ tsp. Dijon mustard
- Freshly ground black pepper
- Quarter fill a small saucepan with hot water from a kettle and heat the water to get it simmering.
- In a bowl (one that you can fit on top of the small saucepan, and will not touch the simmering water) beat the yogurt, vinegar and egg yolks together well.
- Put the bowl over the saucepan of simmering water and stir continuously until thickened, for approximately 12 – 15 minutes.
- Remove from the heat and stir in the salt, mustard and pepper to own taste, and set aside.
- Grill the turkey bacon and toast the muffins.
- In a medium sized pan of simmering water, poach the eggs, being careful to not overdo them. You want the egg yolks to still be slightly runny, not hard.
- Place a slice of bacon on top of each toasted muffin, place a poached egg on the bacon and then serve topped with the healthy hollandaise sauce and some freshly grated black pepper.
So folks, this was what Tuesday’s quick English muffins recipe was all about. Giving you the first stage of this delicious healthy eggs benedict alternative. Thanks for waiting.
When you make this for yourself or just for 2, you may find you’ve plenty of the healthy hollandaise sauce left over? No problems! It’ll last in the fridge for 2 – 3 days and is absolutely perfect for using in other dishes too. I’ve already used it, re-heated, over oven baked chicken with some steamed veggies. Delicious!
What else do you think this sauce might go with?
Right, Thursday it is, so let’s link up with Amanda at Running with Spoons where you can now jump over to there for plenty more excellent recipes, health tips and general blogging articles.
Have a great weekend folks! Lynne and I have plans for lunch and a meeting on Saturday we’re both looking forward to. I’ll tell you all about that Monday! 😉
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