Easy Healthy Eggs Benedict for a Cozy Weekend Brunch
This classic breakfast favorite takes on a healthier twist, combining perfectly poached eggs with a light, creamy sauce, all served atop a bed of whole-grain English muffins.
Servings: 4 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Medium saucepan
- Slotted Spoon
- Toaster
Ingredients
Ingredients Group Label
- 2 whole Whole-Grain English Muffins Halved and toasted.
- 4 large Fresh Eggs Organic eggs preferred for best flavor.
- 0.5 cup Greek Yogurt Used as a healthier hollandaise sauce.
- 1 tablespoon Fresh Lemon Juice Adds brightness to the sauce.
- 1 teaspoon Dijon Mustard For flavor depth in the sauce.
- 1 tablespoon Fresh Herbs (Chives or Parsley) Chopped for garnish.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
Instructions
- Begin by preparing your whole-grain English muffins. Slice them in half and toast them to a golden brown. Set them aside while you prepare the other components.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape while poaching.
- In a mixing bowl, combine the Greek yogurt, fresh lemon juice, mustard, salt, and pepper. Whisk until smooth and creamy.
- Crack the eggs into separate small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to remove the eggs.
- Plate the toasted English muffin halves and spread a little of the Greek yogurt sauce on each half.
- Carefully place one poached egg on each muffin half. Spoon extra yogurt sauce over the top if desired.
- Sprinkle the chopped fresh herbs over the dish and serve immediately while the eggs are warm.
Notes
Consider adding sautéed spinach or avocado for extra flavor and nutrition. Serve with fresh fruit or a light salad for a complete meal.