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Eggs Benedict with Yoghurt-based Hollandaise

30 Minutes
4 Servings
12 Ingredients

Description

Craving a restaurant-quality brekkie in the comfort of your own home? Try this indulgent yet nourishing recipe for Eggs Benedict with a Yoghurt-based Hollandaise. Our version uses double cream yoghurt for the sauce, reducing the saturated fat content and adding a dose of probiotics for gut health.   The velvety Hollandaise sauce is drizzled over a slice of toasted sourdough, layered with decadent Forage and Feast Cold Smoked Salmon Ribbons, Ripe & Ready Avocados, sautéed kale and two perfectly poached eggs. To enjoy this Eggs Benedict with a Yoghurt-based Hollandaise recipe, you really don’t need to leave the comfort of your own home. Get everything you need at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. For the Hollandaise sauce, combine egg yolks, vinegar and mustard in a Nurtibullet or blender, blending for a few seconds until a smooth emulsion forms.

2. Add the melted butter and yoghurt to the mix and blend for about a minute. Season with salt and pepper and set aside.

3. To assemble, place a slice of toast on a plate and top with layers of smoked salmon, sliced avocado, sautéed kale and two poached eggs. Drizzle the velvety Hollandaise sauce over the ensemble, sprinkle with micro herbs for a burst of freshness and serve immediately.

Ingredients

For the Hollandaise:

  • 3 egg yolks
  • 2 tbsp. (30ml) Simple Truth Organic Apple Cider Vinegar
  • 1 tbsp. (15ml) Dijon mustard
  • ½ cup (125ml) melted butter
  • ¼ cup (60ml) double cream yoghurt
  • Pinch of salt and pepper

 

To Assemble:

  • 4 slices of sourdough bread; toasted
  • 4 eggs; poached
  • 100g Forage and Feast Cold Smoked Salmon Ribbons
  • 2 Ripe & Ready Avocados; peeled and sliced
  • 1 bunch of mixed kale; sautéed
  • Handful of micro herbs for garnish