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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
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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.

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Healthy Eggs Benedict


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

Description

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.


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.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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11 Comments

  1. Matcha says:

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

    -Jared

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