Wannabe Eggs Benedict
Transform your brunch game with this easy and lighter spin on a classic: Wannabe Eggs Benedict. This recipe swaps traditional hollandaise for a creamy, tangy Greek yogurt sauce infused with Dijon mustard, lemon juice, and a hint of paprika—offering all the flavor with a fraction of the effort. Perfectly toasted English muffins serve as the base, topped with savory slices of ham or Canadian bacon, delicately poached eggs, and that velvety sauce for the ultimate indulgence. Ready in just 25 minutes, this recipe is a quick and healthier option that doesn’t compromise on taste. Garnish with a sprinkle of paprika or cracked black pepper for a restaurant-worthy finish. Ideal for lazy Sunday mornings or an impressive homemade brunch spread!
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 large Eggs
- 4 slices Ham or Canadian bacon
- 0.5 cups Greek yogurt
- 1 teaspoons Dijon mustard
- 0.5 tablespoons Lemon juice
- 0.25 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Butter
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, paprika, salt, and black pepper to create the sauce. Adjust seasoning to taste, then set aside.
Heat a nonstick skillet over medium heat and add the butter. Once melted, cook the ham or Canadian bacon slices for about 1-2 minutes per side, until warmed and slightly browned. Remove and keep warm.
Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and a splash of vinegar (optional) to help the eggs hold their shape during poaching.
Crack each egg into a small bowl or ramekin, then carefully slide it into the simmering water. Cook for 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove the poached eggs with a slotted spoon and drain on a paper towel.
To assemble, place one toasted English muffin half on a plate followed by a slice of ham or Canadian bacon. Top with a poached egg and a generous dollop of the yogurt sauce.
Sprinkle with extra paprika or freshly ground black pepper for garnish, if desired. Serve immediately and enjoy your Wannabe Eggs Benedict!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 399 mg | 8% | |
*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.
