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