Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 4 oz Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup non-fat Greek yogurt; 1 tsp lemon juice; 0.5 tsp Dijon mustard; 1 tsp white vinegar; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh chives

Instructions

Prep 10 min · Cook 10 min

Fill a small saucepan with 2 inches of water and bring to a gentle simmer over medium heat.
In a small heat-proof glass bowl, whisk together the single egg yolk, Greek yogurt, lemon juice, and Dijon mustard until smooth.
Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly for 4 minutes until the sauce thickens into a velvety consistency.
Remove the hollandaise sauce from the heat, cover the bowl to keep it warm, and set aside.
In a non-stick skillet over medium-high heat, sear the Canadian bacon slices for 2 minutes per side until lightly browned and heated through.
Split the English muffin and toast the halves until golden brown and crisp.
Add the white vinegar to the simmering water; crack the remaining 2 eggs into the water and poach for 3 minutes until the whites are set but the yolks remain liquid.
Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.
Spoon the warm yogurt hollandaise over the eggs and garnish with fresh chives, sea salt, and black pepper.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes