Eggs Benedict with Yogurt-Lemon Sauce
A fresh, lighter take on the classic brunch favorite. Perfectly poached eggs with runny yolks sit atop crispy English muffins and savory Canadian bacon, all draped in a bright, tangy yogurt-lemon sauce instead of heavy hollandaise. All the elegance, none of the guilt.
For 4 servings
- mix · ~3 min
Make the yogurt-lemon sauce.
1.In a small saucepan off heat, whisk together yogurt, egg yolk, lemon juice, dijon mustard, salt, black pepper, and cayenne until smooth.2.Whisk in the butter.3.Place over very low heat and whisk constantly until just warm and slightly thickened, about 2-3 minutes. Do not let it bubble or the yogurt will curdle.4.Remove from heat immediately and set aside. The sauce will thicken a bit more as it cools slightly.TIPKeep the heat gentle — never let the sauce boil. If it gets too thick, thin with a teaspoon of warm water. - fry · ~3 min
Brown the Canadian bacon.
Place a dry skillet over medium heat. Add the Canadian bacon slices in a single layer and cook until lightly browned and warmed through, about 1-2 minutes per side. Transfer to a plate and cover loosely to keep warm.
- boil · ~5 min
Bring poaching water to a gentle simmer.
Fill a medium saucepan with 4 cups of water and add the white vinegar. Bring to a gentle simmer over medium heat — you should see small bubbles on the bottom and occasional wisps of steam, not a rolling boil.
- simmer · ~5 min
Poach the eggs.
1.Crack one egg into a small ramekin or cup.2.Use a spoon to create a gentle whirlpool in the simmering water.3.Slip the egg into the center of the whirlpool. The moving water helps the white wrap around the yolk.4.Repeat with remaining eggs, spacing them apart.5.Poach for exactly 3 minutes for a runny yolk, or 4 minutes for a slightly firmer yolk.6.Lift eggs out with a slotted spoon and drain briefly on a paper towel-lined plate.TIPThe fresher the eggs, the better they hold their shape. Use eggs as fresh as possible for tight, neat poached eggs. - assemble · ~2 min
Toast the English muffins and assemble.
1.Split and toast the English muffin halves until golden.2.Place each toasted half on a warm plate.3.Top each with a slice of Canadian bacon.4.Place a poached egg on top of the bacon.5.Spoon the yogurt-lemon sauce generously over each egg. - garnish · ~1 min
Garnish with fresh herbs and serve immediately.
Sprinkle chopped chives and parsley over each Eggs Benedict. Finish with an extra crack of black pepper if desired. Serve right away while the eggs are warm and the sauce is silky.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest eggs possible — the whites will hold their shape better during poaching.
- 2Create a gentle whirlpool before slipping in the egg to help the white wrap neatly around the yolk.
- 3Keep the poaching water at a bare simmer, not a rolling boil, to avoid breaking the egg apart.
- 4Warm the yogurt-lemon sauce over very low heat and whisk constantly to prevent curdling.
- 5Pat poached eggs dry with a paper towel before plating to keep the English muffin crisp.
- 6Assemble just before serving — the dish loses its texture quickly once plated.
Adapt it for your goals.
Smoked salmon
Swap Canadian bacon for silky smoked salmon for a classic Eggs Royale — the briny salmon pairs beautifully with the bright lemon-yogurt sauce.
spinach & mushroomSpinach & mushroom
Sauté spinach and sliced mushrooms and layer them under the egg for a vegetarian version that adds earthy depth and a pop of green.
avocado & tomatoAvocado & tomato
Replace the bacon with a few slices of ripe avocado and a thin tomato round for a fresh, creamy, and vibrant twist.
gluten freeGluten-free
Use gluten-free English muffins or thick slices of roasted sweet potato as the base — works great for those avoiding gluten.
Why this is on our healthy list.
Rich in Protein
Each serving delivers a solid protein boost from the eggs, Canadian bacon, and Greek yogurt, helping keep you full and satisfied.
Probiotic Support
Using yogurt in the sauce adds gut-friendly probiotics that traditional hollandaise lacks, supporting digestive health.
Lower in Saturated Fat
The yogurt-lemon sauce replaces most of the butter in classic hollandaise, significantly reducing saturated fat while maintaining creamy texture.
Good Source of Calcium
Greek yogurt and English muffins contribute calcium for strong bones, a benefit not found in standard hollandaise-based benedicts.
Frequently asked questions
The sauce curdles when heated too quickly or allowed to boil. Always warm it over very low heat, whisk constantly, and remove the pan as soon as it thickens.
