Breakfast · Lunch

Cooking with Siggis: California Eggs Benny with Yogurt Hollandaise Sauce

Happy Weekend Everyone!

One of my favorite treats is when my family and I decide to go out for Sunday brunch. Since my mom has introduced me to her favorite, there was no going back.

The eggs benedict (without the bacon, of course).


However, we don’t go out that often and let’s be honest the diner can get a tad bit crowded on a Sunday. Usually service is fast, but let’s be frank…it’s nice to enjoy breakfast in the comfort of your own home.’

Not only that, but I find a lot of joy in re-creating some of my favorite dishes into a “healthier version.”

Now I am sure we all know the hollandaise sauce is the unhealthiest part of the dish. Egg yolk + butter = fat + fat. So, I started thinking…why not replace one of those to make it healthier and not so caloric dense in fat. Because let’s be honest…an eggs benedict is not as good without that sauce.

That’s where Siggis came in.

Siggis Dairy philosophy is simple ingredients, not a lot of sugar.

And that’s exactly what this recipe is. Simple ingredients, no artificial sugar crap here. 🙂

California Eggs Benny with Siggis Hollandaise Sauce


– 2 poached eggs
– 1 whole grain English muffin
– Avocado slices
– Salt and pepper, to taste
– Hollandaise sauce (recipe below)

Hollandaise Sauce Ingredients:
– 2 tbsp. plain siggis yogurt
– 1 tsp butter, unsalted
– salt and pepper, to taste
– pinch of paprika (optional)


  1. Make the hollandaise sauce, by vigorously whisking melted butter into yogurt. Add lemon juice as desired, to thin and smooth the sauce. Add salt, pepper and paprika to taste.
  2. Poach the eggs: Heat 2-3 inches of water in a shallow pan, until the water is barely simmering. Carefully crack your eggs into the pan, one at a time, into the barely simmering water. Cook your eggs for at least 3-4 minutes.3. Carefully remove your eggs with a slotted spoon, and place on top of your english muffin. Slice some avocado and lay on sides of your eggs. Pour your hollandaise sauce over each egg. Garnish with salt and pepper if desired.

Nutrition Facts
– 390 CAL
– 30 g CHO
– 21 g FAT 
– 7 g FIBER
– 22 g PROTEIN

*NOTE – Traditional eggs benedicts from the diner will usually have up to 60 g !!!



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