Cook Time: 5 minutes
- 29 calories
My favorite brunch offering though has to be a perfectly executed eggs benedict. Eggs benedict wouldn’t be so bad though, if it weren’t for that amazingly luscious hollandaise sauce. That’s right – creamy, perfectly custardy and just waiting to be devoured.
However, as someone that cooks and needs protein in their life – this sauce is basically killing me the moment I touch it. The main ingredients? Egg yolks and melted butter… fat that is basically going straight to my bum… sigh…
But I swear, there is light at the end of the tunnel!! I present to you a gorgeous greek yogurt hollandaise sauce that’s just as creamy, has a touch of tartness and is so easy to make that you won’t even miss the real thing!! Now go ahead and make a whole batch… then watch yourself lick the bowl clean.
Ingredients (Makes 4 Servings)
- 1/4 cup Fage 2% Greek Yogurt
- 2 tsp Dijon Mustard
- 2 tsp Rice Vinegar or any mild white vinegar equivalent
- 1/4 tsp Honey
- Salt and Pepper to taste
Ingredients for the Meal
- 1 slice of Wholewheat Toast
- 60g of Smoked Salmon
- 1 Poached Egg
- 1 serving of Greek Yogurt Hollandaise
Step 1: Add all the ingredients into a bowl and start mixing away!
First the greek yogurt…
Then the dijon mustard…
Then comes the vinegar….
And don’t forget the honey…
Mix mix mix…
And add salt and pepper to taste… I end up tasting it a lot…
Voila! Your sauce is done…. Now to put the meal together!
Step 2: Time to Poach Eggs
Place a pot of water on the stove over medium heat and boil. Once the water has boiled, turn the heat down to the lowest setting possible. You want a heat setting that will keep the temperature stable but not produce any bubbles!
Next, take your eggs out. Crack each egg you will be poaching into a small bowl.
When you’re ready to poach the eggs, add a dash of distilled white vinegar into the pot. This will help keep the egg proteins together.
Then take a spoon and stir the water in one direction 3 times to create a water tunnel in the middle of the pot. Gently slide your egg into that hole and watch it swirl about. Set your timer for approximately 3 minutes.
Tip: While the egg is cooking, I like to keep stirring the water to keep it from sticking to the bottom of the pot!
After 3 minutes have passed, gently take the egg out with a slotted spoon. If you don’t have one, its not the end of the world! Take two spoons and gently pass it between the spoons until the water has drained.
Place the poached egg onto a plate and repeat until you have as many poached eggs as you can devour!
Step 3: Measure out the smoked salmon.
Step 4: Put it together!
Toast some wholewheat bread or a wholewheat muffin. Layer your salmon on top of the toast, then your perfectly poached egg. Spoon on your greek yogurt hollandaise and enjoy!
Ahhh look at that yolk porn…. please excuse me while I wipe the drool from my chin…
Macros per serving of Greek Yogurt Hollandaise (Recipe makes 4 servings)
- Calories: 29
- Fat: 0.7 g
- Carbs: 1.8 g
- Protein: 3.4 g
Nutrition & Macros for the Meal
- Calories: 231
- Fat: 8.6 g
- Carbs: 13.7 g
- Protein: 23.5 g