Matcha Eggs Benedict

Matcha Eggs Benedict | A Couple Cooks

Matcha Eggs Benedict | A Couple Cooks

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
Waffle Party


Matcha Eggs Benedict

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 (2 stacks per person)


  • 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)


  1. 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.
  2. Poach 8 eggs. Toast 4 whole grain English muffins. Thinly slice the chives.
  3. To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.

This recipe was developed for Aiya Matcha.

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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.

Alex Overhiser

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 recipe 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.


  • Reply
    June 24, 2015 at 6:33 am

    Such beautiful colors!!

  • Reply
    June 24, 2015 at 7:26 am

    The colour of this is just too stunning – that vibrant green seems like an excellent way to start the day and this is such a creative use of matcha. Too good.

  • Reply
    Cara's Healthy Cravings
    June 24, 2015 at 7:39 am

    How beautiful! What a unique and delicious way to use matcha, thanks for the inspiration.

  • Reply
    June 24, 2015 at 7:54 am

    I know what I’ll be having for breakfast this weekend! This looks amazing!

  • Reply
    June 24, 2015 at 11:40 am

    I always want to order Eggs Benedict when I am out for brunch but I hate hollandaise sauce! So this is perfect for me – thanks so much for the recipe!!

    xo, ellie
    with love from ellie

  • Reply
    Amy @ Parsley In My Teeth
    June 24, 2015 at 3:05 pm

    Now that’s a beautiful breakfast! Sounds so yummy I can’t wait to give it a try.

  • Reply
    Sarah | Well and Full
    June 24, 2015 at 4:04 pm

    Is it still eggs benedict if you make a veganized version with avocado instead of eggs? ;) Love this idea.

  • Reply
    Sammi @Sunshine Recipes
    June 24, 2015 at 9:56 pm

    This sounds delicious and that green is a beautiful color! I do eat breakfast, if I don’t, my brain just does not work for the day.

  • Reply
    Julie @ Cooks with Cocktails
    June 27, 2015 at 11:36 am

    Oooooo I love eggs benny, but I hardly ever eat it because of the sauce, and no “healthy” hollandaise has quite measured up so far. I cant wait to try this one. Love the incorporation of the matcha. Its definitely a different twist!

  • Reply
    Meg @BeardandBonnet
    November 5, 2016 at 11:50 am

    You just combined two of my favorite things; eggs benedict + matcha. My mind is blown – I have got to try this!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.