Photo of Poached eggs & bacon with hollandaise sauce by WW

Poached eggs & bacon with hollandaise sauce

Points® value
Total Time
20 min
10 min
10 min
Make your next portion of eggs Benedict, eggs royale or eggs Florentine healthier than ever with our quick and easy version of hollandaise sauce.


Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

4 rasher(s)

Wholemeal English Muffin

2 individual


1 large

Chives, Fresh

2 tablespoon(s)

Reduced Fat Mayonnaise

50 g

Fat Free Natural Yogurt

60 g

Dijon Mustard

1 teaspoon(s), heaped


½ zest(s) of 1

Lemon Juice, Fresh

1 teaspoon(s)


10 g


  1. To make the hollandaise sauce, whisk together the mayonnaise, yogurt, mustard and lemon zest and juice in a microwave-safe bowl. Microwave on High for 30 seconds, or until hot. Stir in the butter until melted, then cover to keep warm and set aside.
  2. Crack the eggs, one at a time, into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Cover loosely with kitchen foil to keep warm.
  3. Mist a nonstick frying pan with cooking spray and fry the bacon over a medium-high heat for 1 minute on each side until golden.
  4. Split and toast the English muffins, then top each muffin half with a slice of tomato, a bacon medallion and a poached egg. Spoon over the hollandaise sauce, then season to taste and serve garnished with the chives.


This easy hollandaise sauce is also excellent divided between and spooned over 4 x 115g griddled skinless salmon fillets.