Low-Fat Yogurt Hollandaise Eggs Benedict
A lighter take on the classic brunch dish, substituting Greek yogurt for butter in the hollandaise sauce. Poached eggs sit atop toasted English muffins layered with lean ham, finished with a creamy mustard-yogurt sauce infused with fresh chives. Ready in under 30 minutes.
Ingredients
Instructions
- 1
Whisk egg yolks, mustard, and yogurt in a heatproof bowl.
- 2
Set bowl over a saucepan of barely simmering water and cook, stirring constantly, until thick, about 12-15 minutes. The sauce will thin initially then thicken.
- 3
Stir chives into sauce and season with pepper. Keep warm over the hot water.
- 4
Half-fill a frying pan with water, bring to a boil, then add vinegar.
- 5
Reduce heat so water simmers gently. Carefully break eggs into water one at a time and poach for 3-4 minutes, spooning hot water over yolks toward the end.
- 6
Preheat grill to high.
- 7
Lightly toast muffin halves for about 1 minute on each side.
- 8
Place one muffin half on each warmed plate and top with a slice of ham, crumpled to fit. Season with pepper.
- 9
Using a slotted spoon, remove poached eggs one at a time. Drain on kitchen paper and trim ragged edges if desired.
- 10
Place one egg on each ham-topped muffin half.
- 11
Spoon warm hollandaise sauce over eggs. Sprinkle with paprika and chives. Serve immediately with remaining toasted muffin halves.
Tips
Keep the hollandaise sauce warm over hot water to prevent it from cooling and thickening too much.
For easier poaching, create a gentle whirlpool in the water before adding each egg.
Trim ham of visible fat before cooking to keep the dish genuinely low-fat.
Good to Know
Hollandaise sauce does not store well due to yogurt; assemble and serve immediately.
Toast muffins and poach eggs up to 2 hours ahead. Reheat gently before assembly. Make hollandaise no more than 30 minutes before serving.
Serve immediately on warmed plates while eggs and sauce are still warm.
Common Mistakes
Overheat the hollandaise to avoid curdling the egg yolks.
Don't let the water boil when poaching eggs to avoid tough whites.
Trim visible fat from ham to maintain the low-fat profile of the dish.
Substitutions
Dairy-Free Swaps
General Alternatives
richer texture alternative