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.
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.
- 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 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.
- 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.