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Guilt-Free Eggs Benedict Recipe

Eggs Benedict is a decadent and delicious breakfast choice. 

A tower of flavours, this breakfast option is beloved for its fluffy muffin base, soft poached eggs, ham or crisp bacon and rich hollandaise sauce. We’ve used thyme-roasted beef tomato slices, layered with spinach, rindless bacon medallions and created a light and simple ‘hollandaise’ using fromage frais.


  • 2 eggs
  • 120g fromage frais
  • ½ tsp Dijon mustard
  • Juice of ½ lemon
  • 1/8 tsp black pepper
  • 100g spinach
  • 2 rindless bacon medallions
  • 1 garlic clove, finely minced
  • 1 large beef tomato, sliced
  • 1 tsp thyme


  1. Poach your eggs in boiling water, with a little white wine vinegar, until cooked to your liking.
  2. Season your flat mushrooms with black pepper and thyme, and grill them for 5-10 minutes.
  3. In a saucepan, mix together the fromage frais, lemon juice and Dijon mustard and season well with salt and black pepper.
  4. Stir together and gently warm through on the hob – don’t heat too quickly!
  5. Wilt the spinach in a separate pan with the chopped garlic clove and a squeeze of lemon juice.
  6. Serve the flat mushrooms on the plate, topped with the wilted spinach and the poached eggs.
  7. Pour over the mock hollandaise sauce and garnish with fresh parsley or chives.


Calories: 341 Carbs: 19g Fat: 13.7g Protein: 35.4g

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