Skinny Eggs Benedict

The brunch classic, with a healthy spin

By: Candy Lexa

Recipe Development & Content Editor

Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.

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Why trust us?

Just picture it. It’s a Sunday morning and you’re woken up with a plate of Eggs Benedict. What a dream! Our eggs benedict won’t break any of your resolutions, either. We’ve switched a few ingredients here and there for healthier alternatives. Wham, bam – a low-carb breakfast with just over 300 kcal.

Preparation

Put the egg yolk and lemon juice into a metal bowl. Beat together until creamy.
Heat the metal bowl over a pot of boiling water. Stirring constantly, mix in the yogurt and mustard. Stir until thickened. Thin with water if needed. Season with salt and pepper and set aside.
For the poached egg: Fill a small pot half to three-quarters full of water. Bring to a boil. Add the white vinegar. Remove from heat.
Stir the water around with a spoon until you create a whirlpool effect in the water. Carefully crack the egg into the whirlpool. Let sit for 3-5 minutes. Gently remove with a slotted spoon or ladle and set aside on a plate.
Fry the protein bread and bacon in a pan with no added oil.
Top the protein bread with the bacon, egg, and hollandaise sauce. Garnish your eggs Benedict with chives if desired.
Enjoy!

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