Low Sodium Classic Eggs Benedict

Indulge in the timeless elegance of **Low Sodium Classic Eggs Benedict**, a lighter twist on the beloved brunch favorite. This recipe swaps traditional components for heart-healthy choices, featuring whole grain English muffins, low sodium Canadian bacon, and a luscious yogurt-based hollandaise sauce made with unsalted butter, Greek yogurt, and bright lemon juice. Perfectly poached eggs crown each toasted muffin half, creating a rich yet balanced dish that is packed with flavor but easy on the salt. Garnished with fresh chives and a dash of paprika, this classic is ready in just 30 minutes, making it an ideal centerpiece for a sophisticated yet health-conscious breakfast or brunch. Whether you’re entertaining guests or treating yourself, this dish offers the perfect blend of indulgence and mindfulness.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces Whole grain English muffins
• 4 slices Low sodium Canadian bacon
• 4 large Eggs
• 1 tablespoon White vinegar
• 4 tablespoons Unsalted butter
• 0.5 cup Plain Greek yogurt
• 1 tablespoon Lemon juice
• 0.25 teaspoon Ground black pepper
• 1 pinch Paprika
• 1 tablespoon Fresh chives

Directions

Step 1

Split the English muffins and toast them until golden brown. Set aside.

Step 2

In a skillet over medium heat, warm the low sodium Canadian bacon slices until they are lightly browned. Set them aside on a plate.

Step 3

In a saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar to the water.

Step 4

Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set and the yolks are still runny. Remove them with a slotted spoon and drain on paper towels.

Step 5

In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Step 6

In a blender, combine Greek yogurt, lemon juice, and ground black pepper. Pulse to mix. Slowly add the melted butter into the blender while it is running to create a creamy hollandaise sauce.

Step 7

Reheat the Canadian bacon if needed. Place two slices on each English muffin half.

Step 8

Gently place a poached egg on top of the bacon on each muffin half.

Step 9

Drizzle the hollandaise sauce generously over the top of each egg. Sprinkle with a pinch of paprika and garnish with freshly chopped chives.

Step 10

Serve immediately and enjoy your low sodium Eggs Benedict.

Nutrition Facts

Serving size	(748.9g)

Amount per serving	% Daily Value*
Calories	1394.4

Total Fat 83.5g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1000.2mg	0%
Sodium 1774.9mg	0%
Total Carbohydrate 57.9g	0%
Dietary Fiber 8.4g	0%
Total Sugars 13.5g
Protein 107.9g	0%

Vitamin D 164IU	0%
Calcium 511.7mg	0%
Iron 8.7mg	0%
Potassium 1447.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 30.5%

Carbs: 16.4%