Food & Recipes

This Healthy Eggs Benedict Recipe Is a Lighter Spin on the Breakfast Classic


Here’s a healthy breakfast recipe that’s a wholesome and delicious way to start the morning. Just try making it once and see if you aren’t dreaming about it for the rest of the week.


  • 3 oz. baby spinach leaves
  • 4 whole-wheat English muffins, split and toasted
  • 4 poached eggs
  • 1 small container of yellow and red grape tomatoes, fried
  • 1 cup low-fat whole egg mayonnaise
  • 1 tsp. grated lemon zest
  • 1 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh tarragon, finely chopped
  • 1 pinch cayenne pepper


  1. Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
  2. To make the light hollandaise, mix together mayonnaise, lemon zest, and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat and stir in lemon juice, tarragon, and cayenne pepper. Season to taste.
  3. Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with fried tomatoes.


To poach eggs, break into a frying pan of gently simmering water with a splash of vinegar. Simmer until cooked, splashing a little hot water over the eggs during cooking. Fry tomatoes in a lightly greased frying pan until tender.

This article was originally written by Women’s Weekly Food editors. For more, check out our sister site, Women’s Weekly Food.

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