While Hollandaise sauce is rightfully viewed as a cornerstone of Eggs Benedict, you can actually replace it with a yogurt topping that more than gets the job done. The typical English muffin base and ham or bacon ingredients can be substituted as well. Continue on and we’ll show you exactly how to give the classic Eggs Benedict a healthy new spin without sacrificing any of the taste!
Yogurt Topped Eggs Benedict
2015-04-16 13:56:13
Serves 4
This recipe is the perfect indulgent breakfast.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
214g
Servings
4
Amount Per Serving
Calories 322
Calories from Fat 153
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 214mg
71%
Sodium 1006mg
42%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
14%
Sugars 10g
Protein 20g
Vitamin A
15%
Vitamin C
6%
Calcium
18%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 large pasture raised eggs
- 2 whole-wheat English muffins
- 1/2 cup (8 fl oz) lemon yogurt
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1 fl oz white wine vinegar
- 1 tablespoon olive oil
- 12 spear, medium (5-1/4" to 7" long) Asparagus, raw (you can substitute with 1/2 cup spinach leaves)
- 4 ounces lean turkey bacon
Instructions
- Combine lemon yogurt, dry mustard and salt in a small saucepan and whisk gently on low heat until warm and smooth. Remove from heat.
- In a medium skillet, cook the turkey bacon until slightly browned on both sides, about 3 minutes.
- Fill a large skillet with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque. When the timer rings,carefully remove eggs from the water with a SLOTTED spoon, letting the excess water drain away.
- After eggs and turkey are prepared, toast English muffins. Place a toasted muffin half on each plate with a piece of turkey on top.
- Place on top of turkey; drizzle yogurt sauce over the top.
- Heat oil in a medium skillet over medium heat; add asparagus and cook until slightly tender. Serve with eggs.
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Jean Fermano
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