Fancy Brunch Place ™ Eggs Benedict

The last time I was in New York City, I got brunch with a friend and we both ordered eggs benedict — one of my all-time favorite brunch meals!  I was beyond psyched to find a recipe for a lightened up version.  I’ve already made it three times this week!

Eggs Benedict
adapted from skinny kitchen

serves 1-2

egg-cellent.  bwahaha.

egg-cellent.  (bwahahaha.)


For the eggs benedict:

1 teaspoon vinegar

2 eggs

2 slices bread (I used a sandwich thin, halved and 2 pieces of square bread and they were both great)

2 large, thinly-sliced tomato slices or 4-5 cherry tomatoes, halved

For the Hollandaise sauce:

2 tablespoons plain yogurt (I used 1.5T Greek yogurt and about 2 teaspoons of water)

1/2 tablespoon mayonnaise

1 tablespoon spicy mustard

1 teaspoon butter or butter substitute, melted


Preheat your oven to 400F.

Poach the eggs (super helpful tutorial here!) — fill a pan with some water + a teaspoon of vinegar, and bring water to a boil (there should be small bubbles floating up to the surface of the water).  Then, turn down the heat to simmer.   Crack an egg into a measuring cup and slip egg into the water.  Repeat for the other egg.  Let cook for 3-5 minutes, and then use a slotted spoon (or regular wooden spoon if you’re like me and don’t have a slotted spoon) to remove the eggs from the water.

Next, toast your bread and make the sauce.  Combine yogurt, mayo, mustard, and butter and stir until combined.

On a baking sheet covered with aluminum foil, layer the tomatoes, then eggs, and sauce.  Bake for 5-6 minutes until heated throughout.


Optional: serve with green tea almond milk latte.

only slightly addictive.


What’s the last dish you cooked?

Got any good brunch-ish recipes?


One thought on “Fancy Brunch Place ™ Eggs Benedict

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