Eggs Benedict with Mock Hollandaise Sauce

Daily Inspiration S


A great way to start your day with a healthy alternative to regular Eggs Benedict. Enjoy!


★★★★★ 3 votes

15 Min
10 Min
Stove Top


  • 6 c
  • 4
  • 2
    english muffins, halved
  • 8 oz
    canadian bacon, sliced
  • 4
    tomato slices, 1/4 inch thick slices
  • ·
  • ·
    fresh spinach leaves, washed and drained

  • 4 oz
    fat free cream cheese
  • 3 Tbsp
    plain nonfat yogurt
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    dijon mustard

How to Make Eggs Benedict with Mock Hollandaise Sauce


  1. Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer.
  2. Carefully break one egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
  3. Meanwhile, toast muffin halves and place on serving plates. Top each muffin half with spinach leaves, 2 oz. Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise over each egg. Sprinkle with paprika.
  4. Serve with fresh fruit, if desired.

Printable Recipe Card

About Eggs Benedict with Mock Hollandaise Sauce

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy Healthy

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