why make this recipe
Easy Healthy Eggs Benedict is perfect for a cozy weekend brunch. It brings a classic dish into a healthier realm without losing its delightful flavors. Using whole-grain English muffins and Greek yogurt creates a nutritious version that still feels indulgent. This recipe is easy to follow, making it a great choice for anyone looking to impress family or friends with minimal effort.
how to make Easy Healthy Eggs Benedict
Ingredients
- 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.)
Directions
- 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.
how to serve Easy Healthy Eggs Benedict
Serve Easy Healthy Eggs Benedict right after making it. It looks attractive on a plate, topped with fresh herbs. Pair it with a light salad or some fruit for a complete brunch. Enjoy with a cup of coffee or fresh juice for a nice treat.
how to store Easy Healthy Eggs Benedict
This dish is best enjoyed fresh. However, if you have leftovers, store the components separately. Keep the poached eggs in a container in the fridge and reheat gently in hot water. Store the Greek yogurt sauce in a sealed container. When ready to eat, assemble the muffins and eggs fresh to maintain their taste and texture.
tips to make Easy Healthy Eggs Benedict
- To ensure a perfect poached egg, use the freshest eggs you can find.
- Experiment with different herbs for the sauce, like dill or thyme, to find your favorite flavor combination.
- Use a non-stick pan for easy egg removal if you are new to poaching.
variation
Try adding sliced avocado or smoked salmon on top of the English muffins for an extra boost of flavor and nutrition.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt offers a thicker consistency and a creamier texture, making it a better choice for this recipe.
2. Can I make the eggs ahead of time?
It’s best to poach the eggs fresh just before serving. However, you can prepare the sauce in advance and store it in the fridge.
3. What if I don’t like poached eggs?
You can substitute poached eggs with scrambled eggs or even a fried egg for a different style.
Easy Healthy Eggs Benedict
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A healthier take on the classic Eggs Benedict, featuring whole-grain English muffins and a creamy Greek yogurt sauce.
Ingredients
- 2 Whole-Grain English Muffins (Halved and toasted)
- 4 large Fresh Eggs (Organic preferred)
- 0.5 cup Greek Yogurt (Used as hollandaise sauce)
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 tablespoon Fresh Herbs (Chopped, like Chives or Parsley)
- to taste Salt
- to taste Pepper
Instructions
- Toast the whole-grain English muffins until golden brown and set aside.
- In a medium saucepan, bring water to a gentle simmer and add a splash of vinegar.
- In a mixing bowl, combine Greek yogurt, lemon juice, mustard, salt, and pepper. Whisk until creamy.
- Crack eggs into small bowls and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set.
- Remove poached eggs with a slotted spoon.
- Plate toasted English muffin halves and spread Greek yogurt sauce on each half.
- Place a poached egg on each muffin half and spoon extra yogurt sauce if desired.
- Sprinkle fresh herbs over the dish and serve immediately.
Notes
To ensure perfect poached eggs, use the freshest eggs. Experiment with herbs for diverse flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American