Skinny Eggs Benedict

The brunch classic, with a healthy spin

Eggs Benedict on a plate. The yellow hollandaise sauce is oozing over the sides of the slice of protein bread. There is a package of foodspring's protein bread in the background.
Goal shape
Total time 30 mins
Difficulty Easy
Nutritional value (per portion)
kcal 314
Protein 22 g
Fat 23 g
CARBOHYDRATES 5 g
Ingredients …

1 Person

You will need

1.
For the Hollandaise Sauce:
1 egg yolk
1 dash lemon juice
50 g Greek yogurt
1 tsp mustard

2.
For the Eggs Benedict:
1 egg
1 tbsp white vinegar
2 strips bacon or ham
salt

Skinny Eggs Benedict

The brunch classic, with a healthy spin

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.
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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