Photo of Poached eggs with hollandaise and bacon by WW

Poached eggs with hollandaise and bacon

Points® value
Total Time
26 min
12 min
14 min
Our slimmed-down hollandaise makes it easy to enjoy a luxurious, SmartPoints®-friendly version of eggs Benedict. The sauce is also excellent over steamed asparagus or grilled salmon fillets.


Reduced calorie mayonnaise

¼ cup(s)

Plain fat free yogurt

¼ cup(s)

Dijon mustard

1 tsp(s)

Lemon zest

½ tsp(s)

Fresh lemon juice

1 tsp(s)

Unsalted butter

2 tsp(s)

White wine vinegar

1 tbsp(s)


4 pound(s)

Uncooked Canadian bacon

4 slice(s)

English wheat muffin

2 item(s), multigrain or whole wheat variety, split and toasted


4 slice(s), thick


2 tbsp(s), chopped fresh (optional)


  1. To make sauce, whisk together mayonnaise, yogurt, mustard, and lemon zest and juice in small microwavable bowl. Microwave on High until hot, about 30 seconds. Stir in butter until melted. Cover to keep warm.
  2. To poach eggs, fill large deep skillet or sauté pan with water and bring to boil; add vinegar. Reduce heat to bare simmer. Carefully crack eggs, one at a time, into custard cup and slip into water. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain. Cover to keep warm.
  3. Wipe skillet dry with paper towel. Add Canadian bacon and cook over medium-high heat until heated through and browned in spots, about 1 minute per side.
  4. Place English muffin half on each of 4 plates. Top with 1 slice tomato, 1 slice bacon, 1 egg, and about 2 tablespoons sauce. Sprinkle with chives, if using.
  5. Serving size: 1 eggs benedict


Prep ahead: The hollandaise sauce can be prepared and kept warm for up to 40 minutes before serving.