Classic Eggs Benedict with Lightened Hollandaise

How to Make It

1. 1

   Prepare the Lightened Hollandaise

   Fill a small saucepan with 5 cm of water and bring to a gentle simmer. Place a heatproof bowl on top without touching the water. Add the 2 egg yolks, lemon juice, and Dijon mustard to the bowl. Whisk constantly for 3–4 minutes until the mixture thickens and turns pale. Remove from heat. Slowly drizzle in the melted butter while whisking continuously, then fold in the Greek yogurt until smooth and silky. Season with cayenne and a small pinch of salt. Keep warm over the residual hot water, whisking occasionally.

   Tip: If the sauce begins to curdle, immediately remove from heat and whisk in 1 teaspoon of cold water to rescue the emulsion. The Greek yogurt adds creaminess and protein while significantly reducing the saturated fat load compared to a traditional full-butter hollandaise.
2. 2

   Warm the Canadian Bacon

   Heat a non-stick skillet over medium heat. Place the Canadian bacon slices in the dry pan and warm for 1–2 minutes per side until lightly golden and heated through. Remove and set aside. Avoid adding oil — the lean meat has enough natural moisture.

   Tip: Choose a low-sodium Canadian bacon to keep the overall sodium content of the dish heart-health friendly. Canadian bacon is significantly leaner than standard breakfast bacon, providing clean protein with minimal saturated fat.
3. 3

   Toast the English Muffins

   Split the whole wheat English muffins and toast them in a toaster or under a grill until golden and crisp on the cut surfaces. Whole wheat muffins provide additional dietary fiber and a lower glycaemic response compared to refined white muffins. Place two halves on each serving plate.

   Tip: For extra flavour without added fat, rub the toasted surface lightly with a cut garlic clove before assembling.
4. 4

   Poach the Eggs

   Bring the poaching water to a gentle simmer in a wide, shallow saucepan and add the white vinegar. Crack each egg into a small ramekin or cup individually. Using a spoon, stir the simmering water in one direction to create a gentle vortex, then slide one egg at a time into the centre. Poach for 3–4 minutes for a runny yolk or 5 minutes for a firmer set. Remove with a slotted spoon and rest briefly on a clean kitchen towel to drain excess water.

   Tip: Very fresh eggs poach most successfully as the whites are tighter and cling together. Avoid a rolling boil — a vigorous simmer is too aggressive and will shred the whites. You can poach all four eggs simultaneously in a wide pan.
5. 5

   Assemble and Serve

   Layer one slice of warm Canadian bacon onto each toasted muffin half. Gently place one poached egg on top of each. Spoon 2–3 tablespoons of the lightened hollandaise generously over each egg. Garnish with thinly sliced fresh chives and a light dusting of smoked paprika. Serve immediately.

   Tip: Serve at once — Eggs Benedict does not hold well. If preparing for a group, keep the muffins warm in a low oven (90°C), the Canadian bacon tented with foil, and poach the eggs in batches, holding them in warm water until needed.