Eggs Benedict with Healthy Hollandaise Sauce

5

I had to post this dairy-free eggs benedict recipe from Olympic for some Sunday morning indulgence! The yogurt-based healthy hollandaise sauce is a little lighter than the classic, but still tastes just as creamy and rich. The crispy English muffin, hearty ham, soft egg, and smooth sauce combine to make such a pleasant breakfast experience.

Eggs Benedict with Healthy Hollandaise Sauce (Dairy-Free Recipe!)

Special Diet Notes: Eggs Benedict with Healthy Hollandaise Sauce

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.

For vegetarian eggs benedict, simply swap the Canadian bacon with a vegetarian option, like sauteed mushrooms, roasted red bell pepper, or baked eggplant slices.

Dairy-Free Eggs Benedict with Healthy Hollandaise Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
Dairy-Free Healthy Hollandaise Sauce
  • ¾ cup unsweetened dairy-free yogurt
  • 3 egg yolks
  • 2 teaspoon lemon (or lime) juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Pinch pepper
  • Dash Tabasco sauce
Eggs Benedict
  • 4 eggs
  • 2 English muffins (whole grain or gluten-free, if needed)
  • 4 slices Canadian bacon, lightly fried - can use vegetarian ham
  • ¾ cup dairy free hollandaise sauce (recipe above)
Instructions
Dairy-Free Healthy Hollandaise Sauce
  1. Place the yogurt, egg yolks, lemon juice, mustard, salt, pepper and hot pepper sauce in a double broiler and whisk to combine.
  2. Cook over the simmering water, stirring constantly for 8 to 12 minutes or until the sauce is thick.
  3. Taste and add more salt or pepper, if needed. The sauce may be made ahead and reheated.
Eggs Benedict
  1. Poach the eggs.
  2. Split the English muffins and toast them.
  3. Place each muffin half, cut side up, on a serving plate. Top with the ham and poached egg. Drizzle with the healthy hollandaise sauce and serve immediately.

About Author

Alisa is the founder of GoDairyFree.org, 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.

5 Comments

    • Good question. I wouldn’t personally swap it as it has a harsher taste, but you can try it or use dry mustard, which doesn’t tend to be as harsh. Either way, I would start with a little less, like 1/2 teaspoon, just in case it is too strong / sharp / mustardy.

Leave A Reply

Rate this recipe: