Rating: 4.5 stars
4 Ratings
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  • 4 star values: 2
  • 5 star values: 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!

This Story Originally Appeared On sunset.com

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Credit: Yuhnee Kim; Styling: Karen Shinto

Recipe Summary

total:
25 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 Sunset.com to search for "perfect poached eggs").

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  • 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).

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

Nutrition Facts

506 calories; calories from fat 50%; protein 34g; fat 28g; saturated fat 10g; carbohydrates 32g; fiber 4.6g; sodium 1557mg; cholesterol 565mg.
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