Low Sodium Classic Eggs Benedict
Skip the guilt but keep the indulgence with this *Low Sodium Classic Eggs Benedict*, a wholesome twist on the brunch favorite. Built on toasted whole grain English muffins and layered with savory low-sodium Canadian bacon, perfectly poached eggs, and a velvety hollandaise sauce made with Greek yogurt, lemon juice, and unsalted butter, this recipe balances flavor with health-conscious ingredients. A dash of paprika and a sprinkle of fresh chives make the dish irresistibly vibrant. Ready in just 30 minutes, this heart-healthy take on Eggs Benedict is perfect for a lighter yet satisfying brunch, ensuring you and your guests can enjoy the ultimate classic, guilt-free! Keywords: low sodium eggs benedict, healthy brunch recipe, Greek yogurt hollandaise sauce, classic brunch dish.
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Recipe Information
Ingredients
- 2 pieces Whole grain English muffins
- 4 slices Low sodium Canadian bacon
- 4 large Eggs
- 1 tablespoon White vinegar
- 4 tablespoons Unsalted butter
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 1 pinch Paprika
- 1 tablespoon Fresh chives
Instructions
Split the English muffins and toast them until golden brown. Set aside.
In a skillet over medium heat, warm the low sodium Canadian bacon slices until they are lightly browned. Set them aside on a plate.
In a saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar to the water.
Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set and the yolks are still runny. Remove them with a slotted spoon and drain on paper towels.
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
In a blender, combine Greek yogurt, lemon juice, and ground black pepper. Pulse to mix. Slowly add the melted butter into the blender while it is running to create a creamy hollandaise sauce.
Reheat the Canadian bacon if needed. Place two slices on each English muffin half.
Gently place a poached egg on top of the bacon on each muffin half.
Drizzle the hollandaise sauce generously over the top of each egg. Sprinkle with a pinch of paprika and garnish with freshly chopped chives.
Serve immediately and enjoy your low sodium Eggs Benedict.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 512 mg | 39% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1447 mg | 31% | |
*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.
