Eggs Benedict


I had to post this eggs benedict from Olympic for some Sunday morning indulgence! The yogurt hollandaise is a little lighter than the classic, but still tastes just as creamy and rich. The crispy english muffin, hearty ham, soft egg, and creamy hollandaise all together make for such a pleasant breakfast experience!

Eggs Benedict Recipe - dairy-free, soy-free, and vegetarian option,

Special Diet Notes: Eggs Benedict

By ingredients, this recipe is dairy-free, peanut-free, soy-free, and nut-free (depending on yogurt you choose). Optionally vegetarian and gluten-free.

Eggs Benedict
  • 4 eggs
  • 2 English muffins, toasted
  • 4 slices ham, lightly fried - can use vegetarian ham
  • ¾ cup dairy free hollandaise sauce - see below
  1. Poach eggs. Split muffins and toast. Place each muffin on a serving plate, top with ham and poached egg. Pour hollandaise sauce over eggs and serve at once.
Yogurt Hollandaise Sauce
  • ¾ cup unsweetened dairy-free yogurt
  • 2 teaspoon lemon (or lime) juice
  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • pinch pepper
  • dash Tabasco sauce
  1. In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot pepper sauce. Cook over simmering water, stirring constantly for 8 to 12 minutes or until sauce is thick. Taste and adjust seasoning. (May be made ahead and reheated.)

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: