This post may include affiliate links; see our disclosure policy.

The hollandaise sauce for this healthy eggs benedict is made of Greek yogurt, lemon, a touch of butter, and some matcha for an unexpected green color.

Healthy eggs benedict
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a final recipe to round out our latest breakfast kick. We’ve been wondering: do you eat breakfast? Most days our breakfasts are simple with peanut butter toast or oatmeal, but on the weekends we like to mix it up when time allows. How abut weekend breakfasts or brunches? There’s something so comforting about the concept, like a little reward for making it through the week! Here’s a recipe we like to make for brunch: healthy eggs benedict. It’s tasty but doesn’t leave your stomach feeling like you just ate a rich meal. Keep reading for the recipe!

Healthy eggs benedict

Making healthy eggs benedict

This healthy eggs benedict is a twist on an old standard. This “healthy hollandaise” sauce is made mostly of Greek yogurt, with a little lemon, touch of butter, and some green tea for an unexpected color. Don’t expect it to taste quite like a true hollandaise, but the tart yogurt and lemony zest goes quite well with the eggs and makes for a satisfying, savory breakfast.

The matcha brings a vibrant green color to the dish, and after tasting many formulations of the green sauce, this one ended up as the winner. We hope you enjoy it – cheers to weekend breakfasts! You can also eat this for brinner — breakfast for dinner — which is perfect on busy weeknights!

Looking for brunch recipes?

Outside of this healthy eggs benedict, here are a few more brunch recipe ideas:

This healthy eggs benedict recipe is…

Vegetarian.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print

Healthy Eggs Benedict

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The hollandaise sauce for this healthy eggs benedict is made of Greek yogurt, lemon, a touch of butter, and some matcha for an unexpected green color.

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 (2 stacks per person) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • ¼ cup melted butter
  • 1 cup Greek yogurt
  • Juice from 1 lemon (3 tablespoons)
  • 1 ½ teaspoons matcha (we used Aiya Cooking Grade Matcha)
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon kosher salt
  • ~¼ cup warm water
  • 8 eggs
  • 4 whole grain English muffins
  • Chives for garnish
  • Edible flowers for garnish, if desired (we used nasturtium flowers from our garden, only because we had them onhand)

Instructions

  1. Melt the butter. In a bowl, mix together the melted butter, Greek yogurt, lemon juice, matcha, garlic powder, cumin, honey or maple syrup, and kosher salt. Mix thoroughly to combine. Add warm water a few tablespoons at a time to thin out the sauce, up to ¼ cup.
  2. Poach the eggs. Toast the English muffins. Thinly slice the chives.
  3. To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

11 Comments

  1. Matcha says:

    Interesting concept, never thought to turn matcha into a sauce!

    -Jared

See More Comments