A Fresh & Healthy Twist on a Brunch Classic!
Say hello to your new weekend favorite! This California-inspired Eggs Benedict swaps the heavy, butter-laden hollandaise for a zesty, light Greek yogurt sauce that’s pure sunshine. We’re layering smoky roasted poblano peppers, perfectly poached eggs, and creamy avocado on a toasted whole wheat English muffin. It’s a vibrant, satisfying, and guilt-free way to enjoy a brunch classic that will leave you feeling energized, not weighed down!
PREP: 10 minutes | COOK: 25 minutes | YIELD: 2 servings
Ingredients
• For the Yogurt Hollandaise
• 1/3 cup / 80 ml low-fat Greek yogurt
• 1 Tbsp / 15 ml lemon juice
• 1 Tbsp / 15 ml orange juice
• Pinch cayenne pepper
• For the Benedicts
• 2 poblano peppers
• 2 whole eggs
• 4 egg whites
• 2 whole wheat English muffins, split
• ½ avocado, pitted, peeled and thinly sliced
• Cooking spray
• Sea salt and freshly ground black pepper, to taste
• Extra cayenne pepper, for garnish
Instructions
1. To make the hollandaise sauce, whisk together the Greek yogurt, lemon juice, orange juice, and a pinch of cayenne in a small bowl. Set aside.
2. Position an oven rack six inches from the heat source and preheat the broiler. Place the poblano peppers on a baking sheet and broil for 3 to 5 minutes, or until the skin is charred and blistered.
3. Flip the peppers and continue to broil until all sides are thoroughly blistered. Transfer the hot peppers to a glass bowl, cover with a plate, and let them steam for 5 minutes.
4. Once cool enough to handle, peel away the blistered skin. Cut the peppers in half and remove the stems and seeds.
5. To poach the eggs, fill the bottom of an egg poacher with one inch of water and bring to a simmer over medium-high heat. Lightly spray the poaching cups with cooking spray.
6. Crack the 2 whole eggs into two of the cups. Divide the 4 egg whites among the two remaining cups. Cover and cook the whole eggs for about 4 minutes, until the whites are set and the yolks have thickened slightly. Remove the poached whole eggs.
7. Cover the poacher again and continue cooking the egg whites for another 3 to 4 minutes, until they are completely opaque.
8. While the eggs cook, toast the English muffin halves under the broiler.
9. To assemble, divide the toasted muffin halves between two plates. Place half a roasted pepper on each muffin half. Top with one poached whole egg and a portion of the poached egg whites.
10. Spoon the yogurt hollandaise sauce over the eggs, top with avocado slices, and season with a pinch of salt, pepper, and a final sprinkle of cayenne.
Nutritional Information
• Per serving: 1 whole English muffin, 1 roasted poblano pepper, 1 whole egg + 2 egg whites, ¼ avocado and ½ of sauce
• Calories: 353
• Calories from Fat: 118
• Protein: 26 g
• Carbs: 40 g
• Total Fat: 12 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Fiber: 7 g
• Sodium: 479 mg
• Cholesterol: 0 mg
Pro Tips
• For easier peeling, let the roasted peppers steam in the covered bowl for at least 10 minutes. The trapped steam loosens the skin significantly.
• If you don’t have an egg poacher, you can poach eggs in a saucepan of simmering water with a splash of vinegar to help the whites set.
• Roast the poblano peppers and mix the yogurt hollandaise sauce a day in advance. Store them in separate airtight containers in the refrigerator for quicker assembly.
• For a smokier flavor, add a pinch of smoked paprika to the yogurt sauce along with the cayenne.
FAQ
Q: Is this vegetarian eggs benedict a good source of protein
A: Absolutely! Each serving packs an impressive 26 grams of protein, primarily from the combination of whole eggs, egg whites, and Greek yogurt. This makes it a fantastic high-protein vegetarian brunch option to keep you full and energized.
Q: Can I make this eggs benedict recipe vegan
A: While the eggs are central, you can create a delicious vegan version. Replace the poached eggs with pan-seared tofu slices or a commercial vegan egg substitute. For the sauce, use a plain, unsweetened plant-based yogurt (like soy or cashew) instead of Greek yogurt.
Q: What can I use instead of poblano peppers
A: If you can’t find poblano peppers or prefer less heat, roasted red bell peppers are a wonderful substitute. For a different flavor profile, you could also use sautéed spinach, mushrooms, or grilled tomato slices.
Q: How can I make this recipe gluten-free
A: To make this dish gluten-free, simply swap the whole wheat English muffins for your favorite gluten-free English muffins or gluten-free bread. All other ingredients in the recipe are naturally gluten-free.
