Eggs Benedict with a Guilt Free Hollandaise

Who doesn’t love a good Eggs Benedict? My only tweak here from the classic recipe is my hollandaise… I am a huge fan of butter and sugar but sometimes I like to lighten things up so I created one that reminds me more of a lemon aioli than it does a hollandaise. Try it and let me know what you think!


1 biscuit (halved)

4 slices Canadian bacon

2 eggs

2 egg yolks

1/2 lemon

1 avocado

salt & pepper

1 tablespoon vinegar

1 teaspoon dijon mustard

2 tablespoons extra virgin olive oil

4 cups water



In a small bowl, combine egg yolks, mustard, salt and pepper. Whisk together. Slowly drizzle in olive oil while continuing to whisk. Squeeze in juice of 1/2 lemon. Whisk and set aside.

In a large saucepan combine water and vinegar. Bring to a simmer. Crack 1 egg into a small ramekin and slowly lower into the simmering water. Cook until the whites are solid. Remove onto a paper towel to absorb water. Repeat process for the second egg.

While eggs are cooking, toast biscuit and heat Canadian bacon either in a small frying pan or in the oven.

On a plate, layer biscuits, Canadian bacon, egg, and sliced avocado. Drizzle with hollandaise/aioli. Enjoy!