Eggs Benedict with Light Hollandaise Sauce

Typically, high in fat, you will find that this light version of Hollandaise sauce is every bit as good if not better than the original high-fat version.

Lighter recipe for Eggs Benedict 

Eggs Benedict with Light Hollandaise Sauce


8 servings


8 large fresh whole eggs

8 1/2-oz. slices 96 to 98% fat-free Canadian bacon

4 mixed grain or whole-wheat English muffins, split

Light Hollandaise Sauce – recipe to follow


1. Prepare Light Hollandaise Sauce according to recipe directions. Cover surface of sauce with plastic wrap or wax paper to prevent a skin from forming. If possible, keep warm over hot water in a double boiler.

2. Preheat oven on 200 F. Preheat a large non-stick or stick-resistant frying pan on medium-high. Cook Canadian bacon 1 to 2 minutes per side until lightly browned. Remove from frying pan to a dish, cover, and place in warm oven.

3. Split English muffins and toast both sides until golden. Cover and set aside in warm oven with Canadian bacon.

4. Bring water to boil in a nonreactive 2-quart saucepan. Reduce heat to medium-low and simmer. Break an egg into a small dish and slide into water. Repeat with remaining eggs. Reduce heat to low and poach eggs for 3 minutes or until whites are firm. Yolk should still be soft. Remove poached eggs carefully with a slotted spoon and drain on paper towels for a few seconds before topping Canadian bacon.

5. Place a toasted muffin half on a warm plate and top with a slice of Canadian bacon, followed by a poached egg, and two tbsp. of Light Hollandaise Sauce, serve immediately.


Nutritional Information: ½ muffin with ½ oz. slice Canadian bacon, 1 egg, and 2 tbsp. Light Hollandaise Sauce at 180 Calories; 8g Fat; 17g Carbohydrate; 4g Dietary Fiber; 14g Protein; 221mg Cholesterol; 299mg Sodium




Yield: 1 cup or 8 2 tbsp. servings


½ cup nonfat milk

½ cup fat-free half and half

2 tbsp. unbleached all-purpose flour

1 egg yolk
1 tbsp. salted butter
¼ tsp. dry mustard

2 to 3 dashes cayenne pepper

dash fresh ground nutmeg (2 to 3 turns of a nutmeg grinder)

2 to 3 tbsp. fresh lemon juice

1/8 tsp. salt 


1. Pour skim milk into a medium, heavy‑bottomed saucepan. Adding a tbsp. at a time, briskly whisk flour into milk until blended. (A mixture of flour and liquid used to thicken sauces, etc. is called a "slurry.") Whisk remaining ½ cup fat-free half and half and egg yolk into slurry.

2. Bring mixture to gentle boil over medium heat; whisking constantly. Continue to whisk and cook 10 minutes or until sauce thickens. Whisk in butter, mustard, nutmeg; cayenne pepper, and salt. Reduce heat to low and simmer for 5 minutes, whisking often.

3. Before removing from heat whisk in 2 tbsp. lemon juice. Remove from heat and adjust lemon juice and salt if necessary and serve or set aside; covering surface of sauce with plastic wrap or wax paper to prevent a skin from forming. 

 Related: Low-Fat Buttermilk Whole Wheat Biscuits with Sausage Gravy


Nutritional Information: 1 oz. 2 tbsp. servings 40 calories; 2g Fat;
4g Carbohydrate; 0 Dietary Fiber; 2g Protein; 27mg Cholesterol; 65mg Sodium

Note: Sauce can be refrigerated for up to 2 days. Bring sauce to a high simmer over medium heat, whisking constantly until heated through, 5 to 10 minutes. 


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