Eggs Benedict with meltémi Greek Yogurt Hollandaise

Serves: 2 | Prep Time: 5 mins | Cook Time 15 mins

We love Eggs Benedict, topped with creamy Hollandaise sauce, but honestly, we don’t love making the Hollandaise sauce. Here is a twist on this classic recipe, that is quick, easy and tasty too!


1 cup plain 0% or 5% meltémi Greek Yogurt
1/8 tsp powdered turmeric
1 tbs chopped fresh dill
Juice of 1/2 lemon
1 tsp horseradish
A crackle of white pepper
Salt to taste
2 whole wheat English muffins, halved and toasted
4 slices of smoked salmon
4 poached eggs
Optional: chopped chives for garnish


In a medium bowl, whisk together yogurt and turmeric until yogurt turns a pale gold color
Stir in dill, lemon juice, horseradish, pepper, and salt, until combined
Leave it at room temperature for a few minutes and poach the eggs
Place the English muffins on a plate and top each half with a slice of smoked salmon, a poached egg and a spoonful of yogurt sauce.
If desired, garnish with chopped chives.
Repeat with remaining muffin halves.

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