Eggs Benedict
Around 38% fewer calories and significantly lower fat and cholesterol, turkey bacon replacing back bacon and a full-fat Greek yoghurt hollandaise in place of the classic butter and egg yolk sauce, with the authentic poached egg, toasted muffin, and lemony hollandaise of the original.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Split and toast the 2 English muffins. Measure 150g Greek yoghurt, 2 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, pinch cayenne, salt, and fresh chives. Fill a wide pan with water and add 1 tbsp white wine vinegar.
Build
Whisk egg yolks, lemon juice, and Dijon mustard in a heatproof bowl over barely simmering water on medium heat for 3 minutes until slightly thickened. Remove from heat, slowly stir in Greek yoghurt until fully combined.
Finish
Return hollandaise to lowest heat, stirring occasionally. Add cayenne and salt to taste, keep warm. While hollandaise rests, grill turkey bacon over medium-high heat 3–4 minutes per side until golden and slightly crisp.
Simmer
Bring vinegared water to gentle simmer over medium heat. Create a swirl, slide in eggs one at a time, poach 3 minutes until whites set but yolks remain runny. While eggs poach, place muffin halves on plates.
Plate
Top each muffin half with turkey bacon, a poached egg, and generous hollandaise. Finish with fresh chives and black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.