Photo of Light Eggs Benedict by WW

Light Eggs Benedict

Points® value
Total Time
20 min
5 min
15 min
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)


Plain fat free yogurt

1 cup(s), (not Greek)

Fresh lemon juice

2 tsp(s)

Uncooked egg yolks

3 item(s)

Table salt

½ tsp(s)

Dijon mustard

½ tsp(s)

Smoked paprika

¼ tsp(s)


1 tbsp(s), finely chopped

WW 100% Whole wheat English muffins

2 muffin(s), halved

Canola oil

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

1 tsp(s)


1 cup(s)

Raw egg

4 large


1 tbsp(s), (1-2 tbsp)


  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 light hollandaise.