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Classic Eggs Benedict gets a lightened up make over and actually takes only 10 minutes to make!
With this lightened up version of classic eggs benedict you won’t miss the English muffin in the least! Completely satisfying, creamy and filling. I skipped the bacon here and opted for creamy avocado instead, but of course with any recipe personal presence rules so feel free to add some in if your heart desires.
Have you ever been intimated by a recipe procedure or ingredient before? It wasn’t the poached egg that bothered me, it was more the hollandaise sauce to be honest! I thought it would be more work to make that sauce than anything else and never had a desire to do it. As many of you know I’m writing a cookbook and many things I didn’t think I could tackle and make sugar free are actually coming to pass. SO with this new confidence I decided to scratch poached eggs and hollandaise sauce off my Food “Bucket” List (you didn’t realize that existed right? But it so does!)
End result?? Well see for yourself, totally decadent and worth the effort! This sauce that I thought would take so much work was made in minutes, literally the easiest recipe I’ve ever made and to think I was scared of a silly little poached egg and some yolks, HA!
If you’ve never enjoyed a poached egg or made one, this recipe will take you 10 minutes or less, I promise. Fear no more and enjoy this quick and healthy breakfast!
To lighten up the typical recipe the bacon was skipped and I used a lot less butter, but since I did add avocado you’ve got a high amount of healthy fat in here. I’m all about the sauce and I’d rather enjoy more than less, just my preference, so adding some Greek yogurt to the yolks was a great solution and provides a good amount for serving 2 people. My hubby was out of town when I made this so I kept the second serving in the fridge for myself. The poached egg can be reheated by dropping it in some hot water in a bowl for a minute and it still retained it oozy goodness.
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Lightened Up Eggs Bendict
- 2 thick tomato slices 1/2 inch thick
- 1/2 avocado peeled, pit removed
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons white vinegar
- 2 egg yolks
- 1/2 cup plain Greek yogurt 1%
- 1/2 tablespoon lemon juice
- 1 tablespoon butter melted
- 1/2-1 teaspoon sea salt
Place 1 tomato slice on each serving plate.
Salt and pepper tomato if desired.
Place 1/4 avocado cut into 3 wedges over the tomato. Set aside.
Crack one egg into a small cup.
Place about 1-2 inches of water in a small sauce pan and bring to a boil.
Lower to a very low simmer.
Add salt and vinegar.
With the handle of a wooden spoon, stir water to create a whirlpool effect.
Drop egg into the center.
Allow to cook 3 minutes.
Remove with a slotted spoon when you see the whites of egg are set. Set aside.
Proceed with the second egg.
Using the same saucepan with water at a low simmer, place a stainless steel bowl larger than the sauce pan to sit on rim of pan but not touch boiling water.
Whisk yolks in bowl until mixture looks about doubled in volume.
Drizzle in butter and continue to whisk until combined.
Stir in yogurt and lemon juice and heat through.
Add salt then taste as adjust.
Top with freshly ground pepper and hot sauce if desired.
Weight Watchers PointsPlus: 8*