Eggs Benedict with Mock Hollandaise Sauce
Give your brunch table a sophisticated twist with this delectable Eggs Benedict with Mock Hollandaise Sauce recipe. This lighter take on the classic dish pairs perfectly poached eggs and golden Canadian bacon atop toasted English muffins, all elevated by a velvety, fuss-free Hollandaise alternative made with Greek yogurt, mayonnaise, and a hint of Dijon mustard. Ready in just 30 minutes, the recipe simplifies an elegant favorite without skimping on flavor. Perfect for impressing guests or indulging in a weekend treat, this dish is garnished with fresh parsley for a touch of freshness and flair. Whether you're a brunch enthusiast or a home chef looking to recreate restaurant-style results, this recipe is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 slices Canadian bacon
- 4 whole Large eggs
- 1 tablespoon White vinegar
- 0.5 cup Plain Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Split the English muffins in half and lightly toast them using a toaster or under a broiler. Set aside.
Heat a skillet over medium heat and cook the Canadian bacon slices until lightly browned, about 1-2 minutes per side. Keep warm.
Fill a medium pot or deep skillet with 3-4 inches of water and bring to a gentle simmer. Add the white vinegar to the simmering water.
Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for 3-4 minutes or until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
Meanwhile, prepare the mock Hollandaise sauce. In a small saucepan, add the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and salt. Stir to combine.
Over low heat, warm the sauce gently, stirring constantly to prevent curdling. Once warmed through, stir in the unsalted butter until melted and smooth. Remove from heat.
To assemble, place two toasted English muffin halves on each serving plate. Top each half with a slice of Canadian bacon, then a poached egg. Spoon the mock Hollandaise sauce generously over each egg.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 48.1 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
