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Poached eggs with hollandaise and bacon

Poached eggs with hollandaise and bacon

Total Time
20 min
10 min
10 min
Just as delicious as a typical café-style eggs benny, this clever take will satisfy your cravings without breaking your Budget.


Low-fat mayonnaise

¼ cup(s), (75g)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Dijon mustard

1 tsp

Fresh lemon rind

½ tsp, finely grated

Lemon juice

1 tsp

Reduced fat oil spread

2 tsp


4 medium

Shortcut bacon

90 g, (buy 4 x 25g slices), fat trimmed

Wholemeal English muffin

2 individual, split, toasted


1 medium, thinly sliced

Fresh chives

2 tbs, chopped


  1. To make hollandaise, whisk mayonnaise, yoghurt, mustard, lemon zest and juice in a small microwave-safe bowl. Microwave on High (100%) for about 30 seconds, until hot. Whisk in oil spread until melted. Cover to keep warm.
  2. Meanwhile, half-fill a large, deep frying pan with water and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
  3. Heat a medium non-stick frying pan over medium–high heat. Cook bacon for about 1 minute on each side, or until lightly browned.
  4. To serve, top each muffin half with 2 tomato slices, 1 bacon slice and 1 egg. Spoon over hollandaise and sprinkle with chives. Season with salt and pepper.