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5 from 1 vote

Lightened Up Eggs Bendict

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 282kcal
Author Brenda Bennett | Sugar Free


  • 2 thick tomato slices ½ inch thick
  • ½ avocado peeled, pit removed
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoons white vinegar

Hollandaise sauce

  • 2 egg yolks
  • ½ cup plain Greek yogurt 1%
  • ½ tablespoon lemon juice
  • 1 tablespoon butter melted
  • ½-1 teaspoon sea salt


  • Place 1 tomato slice on each serving plate.
  • Salt and pepper tomato if desired.
  • Place ¼ 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*


Serving: 1g | Calories: 282kcal | Carbohydrates: 8.4g | Protein: 16g | Fat: 21.2g | Saturated Fat: 7.6g | Cholesterol: 434mg | Sodium: 1350mg | Fiber: 2.8g | Sugar: 3.2g