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Healthy eggs benedict. Here, the delicious and classic eggs benedict has been given a healthy makeover. A creamy yogurt hollandaise sauce replaces butter with lean turkey bacon and home made lower fat English muffins.

Healthy Eggs Benedict

The delicious and classic eggs benedict brunch given a healthy makeover with a creamy yogurt  based hollandaise sauce.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 334kcal
Author Neil


Healthy hollandaise sauce

  • 240 ml fat free Greek yogurt
  • 1 tbsp white wine vinegar
  • 3 egg yolks
  • ¼ tsp salt
  • ¼ tsp Dijon mustard
  • Freshly ground black pepper


Make the healthy hollandaise sauce.

  • 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.


Calories: 334kcal | Carbohydrates: 15.7g | Protein: 20.1g | Fat: 20.6g | Saturated Fat: 6.4g | Cholesterol: 261.4mg | Sodium: 654.2mg | Fiber: 0.8g | Sugar: 3.5g | Vitamin A: 600IU | Calcium: 180mg | Iron: 1.8mg