Description
This Easy Healthy Eggs Benedict recipe is a delightful twist on the classic brunch favorite, featuring whole-grain English muffins topped with perfectly poached eggs and a creamy Greek yogurt-based hollandaise sauce. It’s a wholesome, flavorful, and nutritious meal perfect for a cozy weekend brunch.
Ingredients
Scale
Base
- 2 whole Whole-Grain English Muffins (halved and toasted)
Eggs
- 4 large Fresh Eggs (organic preferred)
Sauce
- 0.5 cup Greek Yogurt (used as a healthier hollandaise sauce)
- 1 tablespoon Fresh Lemon Juice (adds brightness to the sauce)
- 1 teaspoon Dijon Mustard (for flavor depth in the sauce)
- Salt to taste (essential seasoning)
- Pepper to taste (essential seasoning)
Garnish
- 1 tablespoon Fresh Herbs (chopped chives or parsley)
Instructions
- Toast English Muffins: Begin by preparing your whole-grain English muffins. Slice them in half and toast them to a golden brown. Set them aside while you prepare the other components.
- Prepare Poaching Water: Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape while poaching.
- Make Sauce: In a mixing bowl, combine the Greek yogurt, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and creamy to create a healthy hollandaise substitute.
- Poach Eggs: Crack the eggs into separate small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until the egg whites are set but yolks remain runny. Use a slotted spoon to carefully remove the eggs from the water.
- Assemble Base: Plate the toasted English muffin halves and spread a little of the Greek yogurt sauce on each half evenly.
- Add Eggs: Carefully place one poached egg on each muffin half. Spoon some extra yogurt sauce over the top if desired for extra creaminess.
- Garnish and Serve: Sprinkle the chopped fresh herbs over the dish for a fresh, colorful finish and serve immediately while the eggs are warm.
Notes
- Use fresh organic eggs for the best flavor and texture.
- Adding a splash of vinegar to the poaching water helps the egg whites set quickly and keeps the eggs intact.
- You can substitute fresh herbs like dill or tarragon if preferred.
- This recipe offers a low-fat and nutritious alternative to traditional hollandaise sauce.
- Serve immediately to enjoy the full flavor and warmth of the dish.
