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Healthier Eggs Benedict

Healthier Eggs Benedict


  • 1 tablespoon white wine vinegar, or apple cider vinegar
  • 4 large eggs, at room temperature
  • 4 slices uncooked Canadian-style bacon
  • 1/4 cup fat-free plain Greek yogurt
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons unsalted butter, at room temperature
  • 1/2 medium fresh tomato, cut into 4 thick slices
  • 2 light English muffin, whole grain, split and toasted
  • 2 tablespoons chopped chives


  1. Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
  2. Break each egg into a separate small cup; carefully slide eggs, one at a time, into water. Cook until whites set, about 4 minutes; with a slotted spoon, transfer eggs to paper towels to drain.
  3. Wipe out skillet; add bacon and cook over medium-high heat, turning once until heated through, about 1 minute per side.
  4. To make sauce, in small microwave-safe bowl, whisk together mayonnaise, yogurt, mustard, lemon zest and juice; microwave until hot, about 30 seconds and then stir in butter until melted.
  5. Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg, and about 2 tablespoons sauce; sprinkle with chives.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 241 kcal cal., 13.5 g fat (4 g sat. fat), 722 mg sodium, 3 g fiber, 16 g sugar, 16 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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