This is the best Low Calorie Eggs Benedict recipe, it comes with a low calorie hollandaise sauce, plus a printable recipe card, and shopping list. My recipe for Egg Benedict with hollandaise sauce is easy and delicious. And best of all, low in calories and healthy. Now you can have breakfast Benedict eggs without ruining your diet. This recipe for eggs Benedict comes with everything you need to make the best eggs Benedict recipes. You’ll find a shopping list, printable recipe card, nutrition label, and even a low-calorie eggs Benedict sauce in this article.
Ingredients You’ll Need:
- ½ cup 0% Greek Yogurt
- ⅛ cup light mayonnaise
- 2 tablespoons Dijon Mustard
- ⅕ tablespoons honey
- 1 tablespoon lemon juice
- 2 dashes hot sauce optional
Low Calorie Eggs Benedict
Healthy Eggs Benedict Meal Prep and Storage
Meal Prep: This can be made as a meal prep meal, or doubled and the leftovers can be stored as meal prep! Simply add individual portions to meal prep containers and store for later.
Storage: Will hold for 5 days in the fridge and for 2 weeks in the freezer.
Reheating: Add to an oven at 200-250 degrees until warmed through. Or to the microwave for 2-3 minutes.
Low Calorie Eggs Benedict
Low Calorie Eggs Benedict
Ingredients
Low Calorie Hollandaise:
- ½ cup 0% Greek Yogurt
- ⅛ cup light mayonnaise
- 2 tablespoons Dijon Mustard
- ⅕ tablespoons honey
- 1 tablespoon lemon juice
- 2 dashes hot sauce optional
Eggs Benedict:
- 2 whole wheat English muffins
- 4 eggs
- 4 slices Canadian bacon
Instructions
- In a small sauce pan whisk the Low Calorie Hollandaise ingredients together. Heat over low heat to warm up while you work on the Eggs Benedict.
- Heat a large skillet on medium low heat, add the Canadian Bacon or ham and cook until warmed through and slightly browned, about 3 minutes each side.
- While the Canadian bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add the vinegar, and lower the heat to a bare simmer.
- Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
- Turn off the heat, cover the pan, and let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.
- Meanwhile, toast the English Muffins and plate them.
- To assemble your Eggs Benedict, top each English Muffin half with one slice of Canadian bacon.
- Put a poached egg on top of the Canadian bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve immediately.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Eggs Benedict
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Article History:
- Originally written and published January 23, 2021 by Audrey Johns
- Updated on May 10, 2023 by Audrey Johns
