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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.

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

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.