Brunch-Worthy Eggs Benedict with Healthy Hollandaise Sauce


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.

Eggs Benedict with Healthy Hollandaise Sauce (Dairy-Free Recipe!) with Vegetarian and Paleo Options

Brunch-Worthy Eggs Benedict with Healthy Dairy-Free 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 paleo eggs benedict, use grain-free English muffins, like Mikey’s Muffins, 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.

Eggs Benedict with Healthy Hollandaise Sauce (Dairy-Free Recipe!) with Vegetarian and Paleo Options

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?

Dairy-Free Eggs Benedict with Healthy Hollandaise Sauce
Prep time
Cook time
Total time
This simple hollandaise sauce is much lighter than most, since it uses dairy-free yogurt instead of butter or oil. Make sure to use an unsweetened variety!
Recipe type: Breakfast
Cuisine: American
Serves: 2 servings
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 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)
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. It might thin a little at one point, but should then thicken back up.
  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.
Nutrition Information
Serving size: ½ recipe Calories: 447 Fat: 31.5g Saturated fat: 7.9g Carbohydrates: 31.5g Sugar: 2.5g Fiber: 4.3g Protein: 32g

More Dairy-Free Brunch Recipes with Eggs

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Sheet Pan Eggs with Pecan Breakfast "Sausage"

Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs

Perfect Creamy Dairy-Free Scrambled Eggs Recipe

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Healthy Apple Cinnamon Dutch Baby Recipe - naturally dairy-free, gluten-free, whole grain and baked without sugar! (deep-dish style pictured - but can be made thinner)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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    • 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.

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