Eggs Benedict with Lighter Hollandaise Sauce

Eggs Benedict with Lighter Hollandaise Sauce

BY Hubert Cormier

Catherine Côté

Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert
Hubert Cormier


Preparation 5 mins


  • 3 tablespoons (45 mL) butter, divided
  • 2 tablespoons (30 mL) all-purpose flour
  • 1 tablespoon (15 mL) white wine
  • ¾ cup (180 mL) milk
  • Pepper, to taste
  • 2 egg yolks
  • ¼ cup (60 mL) plain yogurt
  • A few drops of lemon juice
  • 4 toasted whole wheat English muffins
  • 8 poached eggs


  1. Melt half the butter in a saucepan. Whisk in the flour and the wine, and cook about 1 minute over medium heat.
  2. Add the milk and cook, stirring, about 5 minutes. Season with pepper to taste.
  3. In a small bowl, whisk the egg yolks, then whisk in a bit of the hot sauce.
  4. Transfer the egg yolks to the sauce, and cook for 2 minutes, while whisking, until the sauce thickens. Remove from the heat.
  5. Melt the remaining butter and whisk it, along with the yogurt and lemon juice, into the sauce.
  6. Top each toasted English muffin with a poached egg and a quarter of the hollandaise sauce.


  • Hubert' s Tip: I like to serve eggs Benedict over toasted whole wheat English muffins. I also usually add a protein, such as sausage meat, Black Forest ham, shredded confit duck meat, or smoked salmon.
HUBERT CORMIER is a registered dietitian and is currently enrolled in a doctoral program at the Institute of Nutrition and Functional Foods in Quebec... Read More