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Photo of Eggs benedict by WW

Eggs benedict

6 - 12
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min


Egg yolk

1 medium

Lemon juice

1 tsp

99% fat-free plain yoghurt

¼ cup(s), (60g)

Dijon mustard

1 tsp

Shortcut bacon

2 slice(s), (2 x 25g)


2 medium

Wholegrain bread

1 slice(s), (1 x 35g slice) toasted

Fresh chives

1 tsp, to serve


  1. Combine egg yolk, lemon juice and yoghurt in a heatproof bowl. Place bowl over a saucepan of water, ensuring base of bowl is not touching water. Bring water to a gentle simmer. Cook, whisking, for 5–8 minutes or until thickened. Whisk in mustard until combined.
  2. Meanwhile, heat a small non-stick frying pan over medium–high heat. Cook bacon for 2 minutes each side until crisp.
  3. Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. Close and microwave on Medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs.
  4. Top toast with bacon, eggs, hollandaise and chives. Season with salt and pepper and serve.


SERVING SUGGESTION: Baby spinach leaves. TIP: This recipe uses the WW Omelette Maker and Egg Poacher cup insert. You can purchase this from the WW Shop (