Healthy eggs benedict

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Healthy eggs benedict
  • 80 gram baby spinach leaves
  • 4 wholemeal muffins, split, toasted
  • 4 poached eggs
  • 1 punnet yellow and red grape tomatoes, fried
Light hollandaise
  • 1 cup low-fat whole egg mayonnaise
  • 1 teaspoon grated lemon zest
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 pinch cayenne pepper


Healthy eggs benedict
  • 1
    Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
  • 2
    To make the light hollandaise, mix together mayonnaise, lemon zest and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat and stir in lemon juice, tarragon and cayenne pepper. Season to taste.
  • 3
    Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with fried tomatoes.


To poach eggs, break into a frying pan of gently simmering water with a splash of vinegar. Simmer until cooked, splashing a little hot water over the eggs during cooking. Fry tomatoes in a lightly greased frying pan until tender.

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