Eggs Benedict with Light Greek Yogurt Hollandaise
Today I'm sharing my favorite breakfast, a classic that's a must on every restaurant brunch menu, eggs Benedict. Why is eggs Benedict so popular? Because a soft English muffin topped with a runny poached egg and the soul of eggs Benedict, rich and silky hollandaise sauce, makes for a wonderfully satisfying mix of textures.
By Amanda Chang
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Traditional hollandaise is mainly made with egg yolks and butter, but this time I want to share a lighter hollandaise that uses Greek yogurt instead of butter, plus a squeeze of lemon juice. It turns out just as rich and creamy, a little airier, and with a fresher flavor. The other key to eggs Benedict is the delicate poached egg in the middle. How could anyone not love an English muffin soaking up runny yolk mixed into hollandaise? In my previous video I showed the simplest way to make a pretty poached egg; if you haven’t seen it yet, click the link below.
Light Greek Yogurt Hollandaise Sauce
Hollandaise is the soul of eggs Benedict. Without hollandaise it isn’t eggs Benedict, it’s just a McDonald’s Egg McMuffin 😹 It has an irresistibly silky, rich texture, and together with the runny yolk of the poached egg, the combined flavor is pure happiness. But hollandaise isn’t just for eggs Benedict. I think it goes great with vegetables, salads, roasted potatoes, and baked fish.
Since I started cutting fat and paying more attention to what I eat, I’ve tried not to eat too much butter. But even without butter, I didn’t want to give up American-style brunch, especially my favorite, eggs Benedict. So I found a Greek yogurt version of hollandaise and made some adjustments, and it turned out so! good! Classic hollandaise is very rich and silky, but the Greek yogurt version is not only rich, it’s also lighter in texture, low in fat, and easier on the body. A recipe this good just has to be shared.
Storage: Light Greek Yogurt Hollandaise Sauce
- Store the hollandaise in an airtight glass jar
- Keep it in the fridge and try to finish it within 3 days
- It can be frozen; just thaw it before eating
- To reheat: warming it over a double boiler works best, though sometimes I get lazy and microwave it on low for 15 seconds.
Tips for eggs Benedict:
- English muffins: I buy a pack of 12 at Costco for NT$89 (I-Mei brand), but some bakeries and I-Mei also sell smaller packs.
- Ham: each serving has two slices of ham; you can use just 1 slice or swap it for smoked salmon or sautéed spinach.
That’s it! Enjoy a slow, cozy brunch at home.
Eggs Benedict with Light Greek Yogurt Hollandaise
- Servings
- 8
Ingredients
Greek yogurt hollandaise
Greek yogurt hollandaise: secret ingredient (for extra flavor)
Eggs Benedict
Instructions
Greek yogurt hollandaise: cooking the yolks over a double boiler (with steam)
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Bring water to a boil in a medium pot, then turn the heat to low (just small bubbles). Set a large heatproof glass bowl over the mouth of the pot, making sure the bowl doesn't touch the hot water directly.
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Put the lemon juice and egg yolks in the glass bowl, beat the yolks with a whisk, then keep whisking quickly for 3 minutes, until the yolks have grown 2-3 times in volume and turned light, fluffy, and foamy. Take the bowl off the pot and set it on the counter at room temperature.
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Add the Greek yogurt and Dijon mustard* in two additions, mixing well, and season with salt and black pepper.
Eggs Benedict
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Heat a skillet over medium-high heat and warm the English muffin and ham.
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On a plate, place the bottom half of the muffin, two slices of ham, and the poached egg. Drizzle with the light Greek yogurt hollandaise, sprinkle with chopped parsley and black pepper, and top with the other half of the muffin. Done.
Notes
Greek yogurt hollandaise
*Dijon mustard: if you can find it, a little Dijon mustard makes the flavor richer and more layered!