Eggs Benedict with a Lighter Hollandaise

Although I’m not usually one of those people that goes out to brunch every weekend, now and then I crave the rich, satisfying flavors of a good, hearty breakfast (and I sleep late so basically all my breakfasts are brunches). The problem is, going out to a big brunch usually means brunch beverages, brunch calories and brunch money. For this recipe, I tried to make my all time favorite brunch dish, eggs benedict, but on a lighter side.

Eggs benedict is one of those things that I can’t not order if its on the menu. I’ve had the original, the Irish, the Greek, the Mexican, the veggie, the smoked salmon; the list goes on. You name it, I’ve tried it. In all honesty, I would probably eat a shoe if it was covered in hollandaise sauce. I just love the stuff. But, I know, it’s not the healthiest for you. If you didn’t already know, I’m sorry to be the bearer of bad news, but its basically just butter. But have no fear! In this next recipe, I’ve experimented with replacing the butter with Greek yogurt. And you know what? It was just as good! I’m sure you don’t really believe me, but after you try this recipe, I promise, you won’t know the difference.

Here’s the break-down:

For the sauce:

1 cup Greek yogurt

3 tbsp lemon juice

3 farm fresh egg yolks (My sister’s coworker has her own chickens and the fresh eggs made a HUGE difference)

1/2 tsp dijon mustard

1 tsp Sriracha (optional)

s+p to taste

For the Benedict (for two servings):

4 farm fresh eggs

2 whole wheat English muffins

2 Chestnut Farm Sausage Patties

1 avocado sliced

2 tbsp fresh chopped chives (from my sister’s garden!)


Fill a medium saucepan with about 2-3 inches of water and bring to a boil.

In a stainless steel mixing bowl, beat together the yogurt, egg yolks, dijon, sriracha and lemon juice. The bowl should be big enough to sit inside the saucepan, without touching the water. If your bowl is too small, you can hold it over the water with a pot holder, but this will increase your cooking time.


In a frying pan, start to cook the sausage patties over medium heat. Ours had plenty of good fat, so I didn’t need to add anything to the pan.


Once the water has come to a steady boil, lower the heat so it comes to a simmer. Place the steel bowl inside the saucepan, and whisk continuously, for 10-15 minutes until the sauce reaches the desired thickness (Disclaimer: my sauce turned out a little thicker than I hoped, so be sure to watch it closely. If you leave it on too long without whisking, it’ll cook very fast.)

On the plate, place the toasted English muffins, topped with avocado slices, sausage patties, and eggs cooked  your way. I poached my eggs, which is the traditional option, but have also seen fried and scrambled eggs. Pour hollandaise over the eggs, top with fresh chopped chives and enjoy!

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