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Eggs Benedict Light Recipe

Here is a healthy recipe for lighter eggs benedict. It’s made with a light hollandaise that still has a very rich taste. This is the perfect food to eat for breakfast.

Total time: 20 minutes
Prep: 8 minutes
Cook: 12 minutes
Yield: 4 servings


  • 1 teaspoon olive oil
  • 5 ounces baby spinach
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices bread
  • 5 large eggs
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon melted butter


1. Fill a large sauce pan with a couple inches of water and bring to a simmer.

2. Heat oil in a skillet over medium heat. Add spinach and season with pepper and salt. Stir until spinach is fully cooked. Arrange bread on 4 plates. Divide spinach evenly among bread.

3. Break one egg into a glass bowl and slide into simmering water. Poach for 3 minutes and gently remove from water with a slotted spoon. Do the same with the remaining eggs. Place one egg on each slice of bread. Reserve last egg.

4. Combine yolk from remaining poached egg, butter, lemon juice, mayonnaise, and 3 teaspoons of water in a blender. Mix ingredients until smooth and uniform. Spoon hollandaise over eggs and serve.

Nutrition Information:

Serving size: 3 pancakes
Calories: 250
Protein: 10g
Fat: 10g
Saturated Fat: 5g
Sodium: 400mg
Carbohydrates: 20g
Sugar: 3g
Fiber: 2g

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