Healthy Eggs Benedict
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.
- 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
- 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 1/4 cup.
- Poach the eggs. Toast the English muffins. Thinly slice the chives.
- To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.