I am flat-out addicted to Eggs Benedict. It’s rich, creamy, and completely crave-worthy — but my version comes with a feel-good twist. The hollandaise is made with roasted yellow bell pepper (hello, vitamin C!) and skips the traditional yolks and butter altogether. Same dreamy sauce, lighter ingredients.

A plate of Eggs Benedict with poached eggs, sliced tomatoes, and English muffins, topped with creamy yellow pepper hollandaise sauce and sprinkled with paprika. A blue and white napkin rests beside the plate.
A plate with four eggs benedict topped with Yellow Pepper Hollandaise Sauce and paprika, next to a jug of extra sauce, fresh herbs, a fork, knife, and a blue-striped napkin on a white surface.

While the classic calls for poached eggs, you can absolutely make it your own. Sunny side up, soft-scrambled, or jammy eggs all work beautifully. Because let’s be real… this dish is all about the sauce. And you know what I always say: you’re the boss of your sauce!

A baking sheet lined with aluminum foil holds four slices of ham on top of cheese in the upper half and four slices of tomato in the lower half, all arranged neatly on a white background, ideal for serving with Yellow Pepper Hollandaise Sauce.
A rectangular white plate holds an open-faced sandwich with a whole wheat English muffin, sliced tomato, and a poached egg, topped in three steps from top to bottom with creamy Yellow Pepper Hollandaise Sauce.
A white ceramic sauce boat filled with creamy Yellow Pepper Hollandaise Sauce sits on a wooden tray, with a spoon resting inside. Fresh parsley, a yellow bell pepper, and a blue cloth are nearby.
A toasted English muffin topped with a slice of tomato, a poached egg, and creamy yellow pepper hollandaise sauce, served on a white rectangular plate. A sprig of parsley and a blue napkin are nearby.

If you’re in the mood for more breakfast inspo, these are some of my favorites:

Mix, match, and rotate depending on your mood… because breakfast should never feel boring!

Three English muffins topped with poached eggs, tomato slices, and creamy yellow pepper hollandaise sauce are on a plate. More sauce is being poured over one, with a sprinkle of paprika visible on top.
A white bowl with eggs Benedict topped with creamy yellow pepper hollandaise sauce and paprika, partially cut with a fork and knife. Egg yolk spills onto the plate. Fresh parsley and a napkin are nearby.

Now let’s talk about the base for your Eggs Benedict. A classic English muffin is always a win, but whole-grain toast, a high-protein bagel,, roasted sweet potato rounds, or sautéed greens can all step in and make it your own. Want to bulk it up? Add smoked salmon, sliced turkey, or avocado. Or keep it simple and let that sauce really shine.

Whether you’re hosting brunch, enjoying a slow Sunday morning, or just treating yourself to something a little extra, this Eggs Benedict delivers comfort and feel-good goodness in every saucy bite!

Four eggs Benedict on a plate, topped with creamy yellow pepper hollandaise sauce and sprinkled with paprika, with a sprig of parsley and cutlery nearby on a light background.

Enjoy with a side kale salad!

A plate of Eggs Benedict with poached eggs, sliced tomatoes, and English muffins, topped with creamy yellow pepper hollandaise sauce and sprinkled with paprika. A blue and white napkin rests beside the plate.
(5 stars) 1 rating

Eggs Benedict with Yellow Pepper Hollandaise

Rich, creamy, and crave-worthy with a feel-good twist. The yellow pepper hollandaise brings vitamin C and skips the usual egg yolks and butter!
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Yellow Pepper Hollandaise (makes ~1 cup):

  • 1 yellow bell pepper, seeded and cut into eighths
  • 3 ounces (6 tablespoons) light or reduced-fat cream cheese
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt

Eggs Benedict:

  • 4 slices Canadian bacon
  • 1 ripe tomato, cut into 4 thick slices
  • 1 teaspoon distilled white vinegar
  • 4 large eggs, at room temperature
  • 2 whole-grain English muffins, halved
  • Paprika, regular or smoked

Instructions
 

  • Make the hollandaise: Place the bell pepper in a microwave-safe bowl with 1 tablespoon water. Cover and microwave for 2 minutes, until very tender (or steam on the stovetop for 5 to 6 minutes). Drain and transfer to a blender. Add the cream cheese, lemon juice, mustard, and salt. Blend until completely smooth. Set aside.
  • Cook the bacon and tomato: Preheat the broiler and lightly mist a baking sheet with oil. Arrange the Canadian bacon and tomato slices in a single layer.
    Broil for ~4 minutes, flip, then broil 1 more minute until lightly browned. Set aside and loosely cover to keep warm. (Prefer not to broil? Cook the bacon in a skillet and use fresh tomato slices.)
  • Poach the eggs: Bring a saucepan with about 3 inches of water to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide into the water. Cook for about 3 minutes for set whites and soft yolks (adjust to your liking). Remove with a slotted spoon and place on a paper towel-lined plate.
  • Toast and warm: Toast the English muffins. Warm the hollandaise in the microwave for 30 to 60 seconds, stirring until smooth.
  • Assemble and serve: Top each English muffin half with a slice of tomato, Canadian bacon, a poached egg, and 1 to 2 tablespoons hollandaise.
    Finish with a sprinkle of paprika.

Notes

• Egg options (choose your favorite):
  • Soft-boiled: Cook 6 to 7 minutes, peel, and halve
  • Scrambled: Soft scramble for a creamy layer
  • Fried: Sunny-side up or over-easy
• Tomato shortcut: Skip heating and use fresh, room-temperature slices.
• No broiler? Cook the Canadian bacon in a skillet and use fresh tomato slices.
• Make-ahead tip: The hollandaise can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving.
• Storage: Store components separately in airtight containers. Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
• Gluten-free: Use your favorite gluten-free English muffins.
• Vegetarian option: Swap Canadian bacon for sautéed spinach, roasted mushrooms, or avocado slices!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 370Carbohydrates: 29gProtein: 29gTotal Fat: 16g— Unsaturated Fat: 10g— Saturated Fat: 6gCholesterol: 410mgSodium: 750mgFiber: 4gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 55mgIron: 3.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!