Light Eggs Benedict Recipe

2 SmartPoints®
Published November 21, 2017
 Prep Time: 0:05 Cook Time: 0:15 Serves: 4

Light Eggs Benedict

Yep, you read that right! An eggs benedict recipe that is only 2 SmartPoints®! We have used some of the new zero Points® foods (like yogourt and eggs) to create a tasty and light hollandaise, which generously smothers a poached egg (also zero Points!).

Enjoy this dish on a lazy Sunday, or as an easy weeknight dinner. Want to add a little more protein to this dish? Try our version with Cajun shrimp (also zero Points) Get the recipe here.


  • 1 cup low fat plain yogurt (not Greek)
  • 2 tsp lemon juice
  • 3 each egg yolks
  • ½ tsp salt
  • ½ tsp Dijon mustard
  • ¼ tsp paprika
  • 1 Tbsp chives, finely chopped
  • 2 pc Weight Watchers English muffin, whole-wheat, halved
  • 1 tsp canola oil
  • 1 tsp coarse salt and pepper
  • 1 tsp lemon juice
  • 1 cup fresh arugula
  • 4 eggs
  • 1-2 Tbsp white vinegar


  1. Heat two small pots of water over low heat until just simmering. 
  2. Place strainer over one of the pots and place a heat-safe bowl in the strainer. Beat together the yogurt, lemon juice and egg yolks.
  3. Heat while stirring frequently until sauce thickens. (about 15 minutes ) remove from heat and stir in mustard and paprika. Set aside – keep warm. 
  4. Toast English muffins.
  5. Poach eggs 2 at a time for 2 ½ to 3 minutes. (1-2 tbsp vinegar)
  6. Plate 1 English muffin with fresh arugula, 1 egg, and 1 tbsp of lighthollandaise.