Eggs Benedict Light

Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!

2 whole-wheat English muffins, split

4 thin slices Canadian bacon

5 large eggs

1 tablespoon butter

3/4 cup low-fat Greek yogurt

1 tablespoon mayonnaise

1 teaspoon lemon juice

1/2 teaspoon kosher salt

Pepper

3 tablespoons roughly chopped flat-leaf parsley

Step 1

Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs (go to Sunset.com to search for "perfect poached eggs").

Step 2

Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).

Step 3

Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 506Calories from Fat 50

% Daily Value *
Total Fat 28g44%

Saturated Fat 10g50%
Cholesterol 565mg189%
Sodium 1557mg65%
Total Carbohydrate 32g11%

Dietary Fiber 4.6g19%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Eggs Benedict Light