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!
This recipe is a twist on an old standard: eggs Benedict, healthy style (we couldn’t help it). This “healthy hollandaise” sauce is made mostly of Greek yogurt, with a little lemon, touch of butter, and some green tea for an unexpected kick. We’ve been working with a green tea powder company to come up with some creative savory uses for the green stuff, and this is one of our favorites. 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!
(And don’t forget brinner. On many a busy weeknight, brinner saves us.)
If you’re interested in the nutritional benefits of matcha, check out this post for a brief description and a link for more information.
Our Latest for Breakfast/Brunch/Brinner
Almond Butter Toast with Strawberries and Honey
Scrambled Eggs with Matcha and Lime
Dippy Eggs with Cheese Fried Toast Soldiers
Strawberry Rhubarb Hazelnut Muffins
Soft Scrambled Eggs with Goat Cheese and Asparagus
Breakfast Parfait with Roasted Strawberries
- 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
- 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)
- Melt 1/4 cup butter. In a bowl, mix together ¼ cup melted butter, 1 cup Greek yogurt, juice from 1 lemon (~ 3 tablespoons), 1 ½ teaspoons matcha, ½ teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon honey, and ¼ teaspoon kosher salt. Mix thoroughly to combine. Add warm water a few tablespoons at a time to thin out the sauce, up to 1/4 cup.
- Poach 8 eggs. Toast 4 whole grain English muffins. Thinly slice the chives.
- To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.
This recipe was developed for Aiya Matcha.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.