Eggs Benedict is a classic brunch dish made with toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a rich hollandaise sauce. This version keeps everything you love about traditional eggs benedict while using a lighter Greek yogurt hollandaise that still delivers creamy, tangy flavor without relying on heavy amounts of butter.
A Quick Look at the Recipe
✅ Recipe Name: Eggs Benedict
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: English muffins, Canadian bacon, eggs, Greek yogurt, lemon juice, Dijon mustard
📖 Dietary Info: Gluten-free and dairy-free options
👌 Difficulty: Moderate - poach eggs and whisk sauce
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The poached eggs sit on a base of whole grain English muffins with Canadian bacon and fresh arugula for balance, then are finished with the warm yogurt based hollandaise. The result is a brunch-worthy eggs benedict recipe that feels indulgent but approachable enough to make at home.
If you enjoy classic brunch recipes, you might also like our Eggs In Purgatory, Baked Blueberry Oatmeal, Gluten-Free Waffles, or Chicken Frittata. These egg based dishes are great for weekend brunch, special breakfasts, or relaxed mornings at home.
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Why You'll Love Eggs Benedict:
Classic Brunch Favorite: This dish delivers everything people love about traditional eggs benedict with perfectly poached eggs and a rich sauce.
Lighter Hollandaise: The Greek yogurt hollandaise adds creamy, tangy flavor without being overly heavy.
Impressive but Doable: While it feels restaurant worthy, the steps are straightforward and manageable at home.
Perfect for Special Mornings: Ideal for weekend brunch, holidays, or anytime you want a breakfast that feels extra special.
Key Ingredients:
- whole-grain English muffins. Provide a fiber-rich, complex carbohydrate base that helps keep you full longer while delivering essential nutrients compared to refined muffins.
- Canadian bacon. A leaner option than traditional bacon, Canadian bacon offers a savory, protein-packed component with lower fat content.
- eggs. Used both for the perfectly poached topping and to create the creamy hollandaise sauce.
- plain Greek yogurt. gives you the creaminess of traditional hollandaise but with a boost in protein and a reduction in fat.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different protein: Swap Canadian bacon for smoked salmon, ham, or sautéed mushrooms for a vegetarian option.
- Gluten-free option: Use gluten-free English muffins or gluten-free toast to make eggs benedict completely gluten free.
- Dairy free option: Skip the hollandaise and finish with olive oil, avocado slices, or a dairy free sauce alternative.
- Extra greens: Replace arugula with spinach or mixed greens for a milder flavor.
- Make it spicier: Add a pinch of cayenne or red pepper flakes to the hollandaise for a little heat.
How to Make Eggs Benedict:
- In a non-stick skillet over medium heat, lightly warm the Canadian bacon for 1-2 minutes on each side until heated through. Set aside. Split the whole-grain English muffins and toast them until lightly browned.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach for about 3-4 minutes for a runny yolk (or longer for firmer yolks). Remove the eggs with a slotted spoon and drain on paper towels.
- In a heatproof bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, cayenne pepper, and a pinch of salt.
- Place the bowl over a pot of simmering water and whisk continuously for 3-5 minutes until the sauce thickens slightly. Avoid overheating to prevent scrambling the eggs.
- On each toasted muffin half, layer one slice of Canadian bacon. Add arugula on top. Place a poached egg over the arugula. Drizzle the warm light hollandaise sauce over the eggs. Season with additional salt and black pepper, if desired. Sprinkle a little cayenne pepper for a spicy kick.
Recipe Notes & Tips:
- Use fresh eggs for poaching: Fresher eggs hold their shape better and create neater poached eggs.
- Keep the water gentle: A low simmer, not a rolling boil, helps the eggs cook evenly without breaking apart.
- Whisk hollandaise slowly: Constant whisking over gentle heat prevents the Greek yogurt hollandaise from curdling or scrambling.
- Serve immediately: Eggs benedict is best enjoyed right after assembling while everything is warm and the yolks are runny.
- Serving Suggestions: Pair with fresh fruit, a simple side salad, or recipes like Crustless Chicken Quiche, Gluten-Free Blueberry Muffins, or Yogurt Parfaits for a complete brunch spread.
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How to Store:
- Storing Leftovers: Keep each component separately in airtight containers in the refrigerator for up to 24 hours to maintain freshness.
- Freezing: I don't recommend freezing Eggs Benedict as the eggs, muffin and arugula will lose their texture.
- Reheating: Gently warm components, toast muffins, heat bacon in a skillet or microwave, and reheat hollandaise slowly in a double boiler, then reassemble immediately before serving.
Eggs Benedict FAQs:
Poached eggs are done when the whites are fully set but the yolks are still soft and runny, usually after about 3 to 4 minutes of cooking.
Eggs benedict can be served with lighter alternatives like Greek yogurt hollandaise, avocado slices, or a drizzle of olive oil if you prefer to skip traditional hollandaise.
Eggs benedict is best assembled fresh, but the components can be prepared ahead by poaching the eggs, making the hollandaise, and reheating gently before serving.
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Eggs Benedict
Ingredients
- 2 whole-grain English muffins
- 4 slices Canadian bacon
- ½ cup baby arugula
- 4 eggs
- 1 teaspoon white vinegar
- 2 egg yolks
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
Instructions
- In a non-stick skillet over medium heat, lightly warm the Canadian bacon for 1-2 minutes on each side until heated through. Set aside. Split the whole-grain English muffins and toast them until lightly browned.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach for about 3-4 minutes for a runny yolk (or longer for firmer yolks). Remove the eggs with a slotted spoon and drain on paper towels.
- In a heatproof bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, cayenne pepper, and a pinch of salt.
- Place the bowl over a pot of simmering water and whisk continuously for 3-5 minutes until the sauce thickens slightly. Avoid overheating to prevent scrambling the eggs.
- On each toasted muffin half, layer one slice of Canadian bacon. Add arugula on top. Place a poached egg over the arugula. Drizzle the warm light hollandaise sauce over the eggs. Season with additional salt and pepper, if desired.
Nutrition
Notes
- Use fresh eggs for poaching: Fresher eggs hold their shape better and create neater poached eggs.
- Keep the water gentle: A low simmer, not a rolling boil, helps the eggs cook evenly without breaking apart.
- Whisk hollandaise slowly: Constant whisking over gentle heat prevents the Greek yogurt hollandaise from curdling or scrambling.
- Serve immediately: Eggs benedict is best enjoyed right after assembling while everything is warm and the yolks are runny.
- Serving Suggestions: Pair with fresh fruit, a simple side salad, or recipes like Crustless Chicken Quiche, Gluten-Free Blueberry Muffins, or Yogurt Parfaits for a complete brunch spread.
Donna says
This was super yummy!! Thank you