Weight Watchers Eggs Benedict Recipe
Weight Watchers Eggs Benedict Recipe! With a prep time of only 20 minutes, this classic dish is easier to make than you might think.
To make the Hollandaise sauce, you’ll need just a few simple ingredients like egg yolks, fresh lemon juice, low-fat plain yogurt, paprika, and Dijon mustard. The result is a healthier version of the classic sauce that’s just as delicious.
For a little extra flavor and nutrition, you can top your Eggs Benedict with fresh chives or some lightly wilted spinach. It’s a great way to sneak some extra veggies into your breakfast without sacrificing flavor.
This recipe is low in calories and points on the Weight Watchers plan. So with just 2 Green Plan points or 2 Smart Points, you can enjoy a hearty and satisfying breakfast that won’t throw off your daily goals.
Weight Watchers Points
MyWW Points: 2 Green Plan,
2 Smart Points.
Personal Points will vary based on your individual plan.
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Don’t have a Double Boiler? This is the one we use, and recommend:
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Eggs Benedict
For the Hollandaise Sauce:
- In the bottom of the double boiler, add approx 2 inches of water, don't let it touch the bottom of the top pan.
- Bring to a light simmer.
- In the top pan of the double boiler, add egg yolks, lemon juice, and yogurt. Whisk together.
- Stir frequently and heat the sauce approx 15 minutes until it thickens.
- In the meantime, place a saucepan with approx 3 inches of water over medium high heat and bring to a simmer. This will be for the poached eggs later. When it simmers, reduce to medium low heat. Temperature should stay between 180° F and 190° F.
- Remove double boiler from heat.
- Stir-in paprika, salt, and mustard. Set aside.
- Split and toast the whole wheat English muffins.
- Place the toasted English muffins on serving plates.
For the Poached Eggs:
- In the saucepan of simmering water, add 2 tablespoons of vinegar.
- In a small bowl, crack an egg into bowl.
- Carefully tip the bowl to gently place the egg in the saucepan.
- Repeat for the other 3 eggs.
- Using a wooden spoon, slowly stir the water for approx 10 to 15 seconds.
- Leave eggs alone and let cook approx 3 – 5 minutes or until the whites are set.
- Using a slotted spoon, carefully remove one egg at a time and place on prepared English muffins.
- Season eggs with salt and pepper to taste.
- Drizzle eggs with Hollandaise sauce and top with chives.
- Serve immediately.
You May Also Like:
- Weight Watchers Shrimp Recipes
- Cloud Eggs with Cheese and Herb
- Healthy Vegetarian Sides with WW Points
- Weight Watchers Chicken and Cheese Quesadilla
- Weight Watchers Recipes From Around The World (World Cuisine)