Lightened Up Heavenly Hollandaise

Lightened Up Heavenly Hollandaise


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This creamy hollandaise tastes as indulgent as the real thing, but lightened up to make for a healthy, filling breakfast option. We use yogurt in the sauce, and replace the Canadian bacon with leaner turkey so you can feel better about your morning start.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

2 servings


  • 1 C. yogurt
  • 2 tsp. lemon juice
  • 3 egg yolks
  • 1/2 tsp. salt
  • 1/2 tsp. Dijon mustard
  • 1 whole wheat English muffin
  • 2 eggs
  • 2 slices of turkey
  • handful of golden potatoes, cut into chunks

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Heat the oven to 425 degrees, and put the potato chunks onto a baking sheet. Drizzle with olive oil, then put in the oven and bake for 45 minutes. Poach the eggs, drain on paper towels and set aside. Beat the yogurt, lemon juice, and egg yolks. Using a double boiler, heat the mixture over simmering water until the sauce is thick. Remove from heat and stir in the salt, mustard, and a pinch of pepper. Toast the English muffin, top each half with a slice of turkey, followed by the poached eggs, and cover with the sauce. Serve alongside roasted potatoes.

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