Enjoy eggs benedict without any of the guilt! With this better-for-you, Yogurt Topped Eggs Benedict recipe, you’ll be able to seriously cut down the fat on this popular breakfast dish with a few simple ingredient swaps.
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!
- 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
- 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.