This is the best Low Calorie Eggs Benedict recipe, it comes with a low calorie hollandaise sauce! I know you’ll love this healthy breakfast!!

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, as long as you are ok with the English muffin getting soggy. 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 Recipe

More Yummy Low Calorie Recipes:

Low Calorie Eggs Benedict

Lose Weight By Eating

This low calorie hollandaise makes the best Eggs Benedict recipe ever! It's low in calories, but high in flavor, and packed full of protein.

You can swap out the Canadian bacon for smoked salmon, deli ham, or avocado slices, this versatile recipe for eggs benny can be made many different ways.

Special Tip: Long after I wrote this recipe, I wrote a Low Calorie English Muffin recipe, you can use it to cut even more calories from this recipe should you like.

5 from 33 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, brunch

Cuisine American, French

Servings servings

Calories 313 kcal

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 or these Low Calorie 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

Serving: 1Eggs BenedictCalories: 313kcalCarbohydrates: 24.3gProtein: 32.8gFat: 9.8gSaturated Fat: 2.5gCholesterol: 180mgSodium: 826mgPotassium: 483mgFiber: 2.5gSugar: 11.5gCalcium: 319mgIron: 2mg

Keyword breakfast, brunch, eggs

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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.