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Eggs Benedict Light

Photo: Yuhnee Kim; Styling: Karen Shinto
Total time 25 mins
Yield Serves 2
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!


  • 2 whole-wheat English muffins, split
  • 4 thin slices Canadian bacon
  • 5 large eggs
  • 1 tablespoon butter
  • 3/4 cup low-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • Pepper
  • 3 tablespoons roughly chopped flat-leaf parsley

Nutrition Information

  • calories 506
  • caloriesfromfat 50 %
  • protein 34 g
  • fat 28 g
  • satfat 10 g
  • carbohydrate 32 g
  • fiber 4.6 g
  • sodium 1557 mg
  • cholesterol 565 mg

How to Make It

  1. Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to to search for "perfect poached eggs").

  2. Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).

  3. Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.