Eggs Benedict with Yogurt-Lemon Sauce
A lighter, Mediterranean-inspired take on the classic brunch favorite. Perfectly poached eggs sit on toasted whole-grain muffins with sautéed spinach and tomato, all drizzled with a creamy, tangy yogurt-lemon sauce instead of heavy hollandaise.
For 2 servings
Prepare the yogurt-lemon sauce.
In a small bowl, whisk together the Greek yogurt, juice from half the lemon, 1 teaspoon of olive oil, minced garlic, and dried dill. Season with a pinch of salt and pepper. Set aside.
TIPFor a smoother sauce, you can whisk it in a blender for a few seconds. Make it ahead and chill for flavors to meld.Sauté the spinach and tomatoes.
- Heat the remaining 1 teaspoon of olive oil in a skillet over medium heat.
- Add the spinach and cook, stirring occasionally, until just wilted, about 2-3 minutes.
- Add the tomato slices to the pan and cook for 30 seconds per side, just to warm them through.
- Remove from heat and keep warm.
Poach the eggs.
- Fill a saucepan with about 3 inches of water and add the vinegar. Bring to a gentle simmer over medium heat.
- Crack an egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon.
- Carefully slide the egg into the center of the whirlpool.
- Cook for 3-4 minutes for a runny yolk, or longer to your preference.
- Remove the egg with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
TIPUsing very fresh eggs is the key to a perfectly shaped poached egg as the whites will hold together better.Toast the English muffins.
While the eggs are poaching, split the English muffins and toast them until golden brown and warm.
Assemble your Eggs Benedict.
- Place two toasted muffin halves on each plate.
- Top each half with a portion of the sautéed spinach and a warm tomato slice.
- Gently place a poached egg on top of the vegetables.
- Drizzle generously with the yogurt-lemon sauce.
Garnish and serve immediately.
Sprinkle a pinch of paprika over each egg for color. Serve immediately while everything is warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly poached eggs, ensure your water is at a gentle simmer, not a rolling boil, which can break the eggs apart.
- 2You can prepare the yogurt sauce and sauté the vegetables ahead of time. Just reheat the veggies and poach the eggs right before serving.
- 3Don't salt the poaching water, as it can cause the egg whites to become wispy.
- 4To poach multiple eggs at once, use a wider pan and give each egg plenty of space.
Adapt it for your goals.
Gluten free
Substitute the whole-grain English muffins with your favorite gluten-free variety.
high proteinHigh protein
Use a high-protein English muffin and increase the amount of Greek yogurt in the sauce for an extra protein boost.
quickQuick
Use pre-washed spinach to save on prep time. The sauce can also be made a day in advance.
kid friendlyKid friendly
Serve the egg scrambled or fried instead of poached if your kids prefer it. You can also serve the sauce on the side for dipping.
Why this is on our healthy list.
High in Protein
With protein from both the eggs and Greek yogurt, this dish helps build muscle and keeps you feeling full and satisfied throughout the morning.
Source of Fiber
The whole-grain English muffin and spinach provide dietary fiber, which is essential for digestive health and stable blood sugar levels.
Rich in Vitamins and Minerals
Eggs are a great source of Vitamin D and B12, while spinach provides iron and Vitamin K, supporting bone health and energy production.
Contains Healthy Fats
The use of olive oil provides monounsaturated fats, which are beneficial for heart health.
Frequently asked questions
Yes, it's a much healthier take on the classic. By swapping butter-laden hollandaise for a light, protein-rich Greek yogurt sauce and using whole-grain muffins, you significantly reduce saturated fat and increase fiber.