This dairy-free Eggs Benedict recipe was originally shared with us by Olympic Dairy, back when they made soy yogurt. They have since discontinued that product line, but the recipe works well with other dairy-free yogurts, too! This 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 a brunch-worthy meal. Serve it with a side of steamed asparagus for the perfect complement.
Dairy-Free Eggs Benedict with Healthy Hollandaise Sauce
Aside from the healthy hollandaise sauce, this is a classic eggs benedict. But you can mix it up a little if you have other dietary needs.
- For vegetarian eggs benedict, simply swap the Canadian bacon with a vegetarian option, like sautéed mushrooms, roasted red bell pepper, or baked eggplant slices.
- For gluten-free or paleo eggs benedict, see our Dairy-Fee English Muffin Guide, or serve atop roasted sweet potatoes.
- For lower sodium eggs benedict, use a vegetarian option, or keep an eye on the ingredients you purchase. Canadian bacon and English muffins can each harbor quite a bit of salt.
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. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
- 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
- 4 eggs
- 2 dairy-free 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)
- Place the yogurt, egg yolks, lemon juice, mustard, salt, pepper and hot pepper sauce in a double broiler and whisk to combine.
- Cook over the simmering water, stirring constantly for 8 to 12 minutes or until the sauce is thick. It might thin a little at one point, but should then thicken back up.
- Taste and add more salt or pepper, if needed. The sauce may be made ahead and reheated.
- Poach the eggs.
- Split the English muffins and toast them.
- 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.
More Dairy-Free Brunch Recipes with Eggs
Paleo Sheet Pan Eggs with Plant-Based Pecan Breakfast “Sausage”
Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs
Apple Cinnamon Dutch Babies
6 Comments
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Would it be okay to use plain yellow mustard??
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.
Sorry just realised you can get soy yoghurt – new lactose intolerant friend!!
Not a problem! It depends on where you live, but there are all types of dairy-free yogurt now – soya, oat, cashew, almond, coconut, flax, and pea protein!
How can this be dairy free if it is made with yoghurt?