A lower-calorie way to make Eggs Benedict
Eggs Benedict: poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; the whites are set, yolks flow slowly, and the sauce stays glossy
Eggs Benedict: poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat. eggs, wholegrain English muffins, lean Canadian bacon, Greek yoghurt, lemon juice. the whites are set, yolks flow slowly, and the sauce stays glossy.. This measured American recipe serves eight at about 420 kcal per portion.
Eggs Benedict should remain recognisable after it is lightened. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat. eggs, lean Canadian bacon, Dijon mustard. the whites are set, yolks flow slowly, and the sauce stays glossy. Greek yoghurt, lemon juice, Dijon mustard, chives, paprika. the whites are set, yolks flow slowly, and the sauce stays glossy. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories
poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; 24 g oil for eight portions; the whites are set, yolks flow slowly, and the sauce stays glossy. Greek yoghurt, lemon juice, Dijon mustard, chives, paprika. the whites are set, yolks flow slowly, and the sauce stays glossy. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; 24 g oil for eight portions; the whites are set, yolks flow slowly, and the sauce stays glossy. | Greek yoghurt, lemon juice, Dijon mustard, chives, paprika. the whites are set, yolks flow slowly, and the sauce stays glossy. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat. |
How the flavor stays
Greek yoghurt, lemon juice, Dijon mustard, chives, paprika. the whites are set, yolks flow slowly, and the sauce stays glossy. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat.
A cost rule that survives inflation
eggs, wholegrain English muffins, lean Canadian bacon, chives, paprika. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat. Eggs Benedict.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 8eggs
- 500 gwholegrain English muffins
- 350 glean Canadian bacon
- 250 gGreek yoghurt
- 200 mllemon juice
- 12 gDijon mustard
- 30 gchives
- 8 gpaprika
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat: eggs, wholegrain English muffins, lean Canadian bacon. Measure and prepare them so they cook evenly.
Look for: eggs, wholegrain English muffins, lean Canadian bacon: the whites are set, yolks flow slowly, and the sauce stays glossy. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
Greek yoghurt, lemon juice, Dijon mustard: the whites are set, yolks flow slowly, and the sauce stays glossy. Combine them in the order that builds flavour without scorching.
Look for: Greek yoghurt, lemon juice, Dijon mustard: poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Eggs Benedict — poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; chives, paprika. Add them while controlling heat and moisture.
Look for: the whites are set, yolks flow slowly, and the sauce stays glossy; chives, paprika, Eggs Benedict. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
the whites are set, yolks flow slowly, and the sauce stays glossy. Rest briefly, make one final texture check, and divide Eggs Benedict into eight portions.
Look for: Eggs Benedict: poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; the whites are set, yolks flow slowly, and the sauce stays glossy. No unwanted water or fat should pool at the edge.
Calories at the same serving size
189 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Eggs Benedict promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Eggs Benedict promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Eggs Benedict ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Eggs Benedict promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Eggs Benedict include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. poach the eggs gently and emulsify warm yoghurt with yolk, lemon, and mustard away from direct heat; 24 g oil for eight portions; the whites are set, yolks flow slowly, and the sauce stays glossy..
- eggs8
- wholegrain English muffins500 g
- lean Canadian bacon350 g
- Greek yoghurt250 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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