Eggs Benedict with Turkey and Avocado on a Lighter Greek Yogurt Hollandaise
There is something genuinely special about a well-made eggs benedict. That combination of soft poached eggs, a creamy sauce, and something hearty underneath is one of those breakfast experiences that feels indulgent even when it is actually good for you. This version brings you all of that comfort with a much smarter nutritional profile. Eggs benedict with turkey and avocado is a protein-packed, fibre-rich upgrade on the classic, and the homemade Greek yogurt hollandaise is the secret weapon that makes it all come together without the heavy butter load.
Traditional hollandaise is beautiful but brutal on calories. A standard serving can clock in at over 400 calories on its own, mostly from clarified butter and egg yolks. This recipe uses full-fat Greek yogurt as the base, whisked with egg yolks, fresh lemon juice, a touch of Dijon mustard, and a small amount of olive oil. The result is a sauce that is silky, tangy, and rich-tasting, while delivering a meaningful protein boost. It comes together in a small saucepan over gentle heat in about five minutes, so no fancy double boiler is required. The mustard adds depth and a gentle kick, while the lemon keeps everything bright and fresh.
The base here is a whole grain English muffin, which adds far more fibre than a standard white one. On top of that goes a generous layer of oven-roasted turkey breast slices, which are naturally lean and packed with protein without any of the saturated fat you would get from traditional ham or Canadian bacon. The avocado is sliced thick and fanned across the turkey, bringing heart-healthy monounsaturated fats, potassium, and extra creaminess. Then comes the poached egg, cooked until the whites are just set and the yolk is still gloriously runny. A dusting of smoked paprika and freshly cracked black pepper across the top, and a scatter of finely chopped chives, and you have a plate that looks like it came out of a weekend brunch restaurant.
Poaching eggs can feel a little intimidating, but there is one simple trick that makes it much easier. Add a small splash of white vinegar to gently simmering water. The vinegar helps the egg whites hold their shape around the yolk rather than spreading out into wispy threads. Use the freshest eggs you can find, crack each one into a small cup first, and slide them in gently. Two to three minutes gives you a yolk that is runny but warm throughout. If you are making this for more than two people, you can poach the eggs in batches and rest them briefly in warm water while you assemble the plates. With each serving sitting at around 390 calories, 32 grams of protein, and 6 grams of fibre, this eggs benedict with turkey and avocado is a morning meal that will genuinely keep you full well into the afternoon.
Ingredients
- 2 whole whole grain English muffins (split and lightly toasted)
- 4 oz oven-roasted turkey breast slices (low-sodium, about 4 thin slices)
- 1 large ripe avocado (peeled, pitted and thinly sliced)
- 4 large eggs (as fresh as possible for best poaching results)
- 1 tbsp white vinegar (for the poaching water)
- 3 tbsp full-fat plain Greek yogurt (strained style works best)
- 2 large egg yolks (for the hollandaise)
- 1.5 tbsp fresh lemon juice (from about half a lemon)
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil (drizzled in slowly)
- 0.3 tsp smoked paprika (for garnish)
- 2 tbsp fresh chives (finely chopped, for garnish)
- 0.3 tsp fine sea salt (divided between sauce and assembly)
- 0.3 tsp freshly cracked black pepper
Instructions
- 1
Make the Greek yogurt hollandaise first. In a small saucepan over the lowest possible heat, whisk together the egg yolks, lemon juice, and Dijon mustard until combined. Gently whisk continuously for 2 to 3 minutes until the mixture thickens slightly and becomes pale.
Keep the heat very low. If the pan feels too hot, lift it off the burner for a few seconds while continuing to whisk.
- 2
Remove the pan from the heat and whisk in the Greek yogurt until smooth and well combined. Slowly drizzle in the olive oil while whisking to emulsify. Season with a small pinch of sea salt and a crack of black pepper. Set aside, covered, in a warm spot.
If the sauce thickens too much as it sits, whisk in a teaspoon of warm water to loosen it back up.
- 3
Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar. Crack each egg individually into a small cup or ramekin. This gives you control over the drop.
Look for small bubbles rising from the base of the pan. A rolling boil will break the eggs apart.
- 4
Create a gentle swirl in the water with a spoon, then carefully slide one egg at a time into the centre of the swirl. Poach 2 eggs at a time for 2 to 3 minutes, until the whites are set and the yolk remains soft. Remove with a slotted spoon and rest on a clean folded kitchen towel.
For runnier yolks, pull at 2 minutes. For firmer yolks, give them the full 3 minutes.
- 5
While the second batch of eggs poaches, lightly toast the English muffin halves and warm the turkey breast slices briefly in a dry non-stick pan over medium-low heat for about 1 minute per side.
Do not overheat the turkey or it will dry out. Just a gentle warm-through is all you need.
- 6
Assemble the benedicts. Place 2 toasted muffin halves on each plate. Layer each half with turkey, then fan several slices of avocado across the top. Rest a poached egg gently on the avocado.
Fan the avocado slices out slightly so they sit stable and give you good coverage across the muffin.
- 7
Spoon the warm Greek yogurt hollandaise generously over each egg. Dust with smoked paprika and scatter the chopped chives across the plates. Add a final crack of black pepper and serve immediately.
Serve the moment everything is assembled. Hollandaise and poached eggs wait for no one.
Nutrition per serving
390kcal
Calories
32g
Protein
28g
Carbs
17g
Fat
6g
Fibre
4g
Sugar
520mg
Sodium
Pro Tips
- ✓
Use the freshest eggs you can find. Older eggs have thinner whites that spread out in the water rather than holding together.
- ✓
If you are serving 4 people, poach all eggs in advance, transfer them to a bowl of warm water, and reheat for 30 seconds in simmering water just before plating.
- ✓
The hollandaise can be made up to 30 minutes ahead and kept warm in a bowl set over a pan of hot water, covered with a lid.
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Choose a ripe avocado that gives slightly under gentle pressure. It will slice cleanly and taste far creamier than an underripe one.
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A whole grain English muffin adds around 3 grams of fibre per serving compared to roughly 1 gram in a standard white muffin, making it a meaningful upgrade.
Frequently Asked Questions
Variations
- •
Spicy Chipotle Turkey Benedict
Add half a teaspoon of chipotle powder to the hollandaise and layer a few slices of pickled jalapeño under the egg for a smoky, spicy twist that complements the avocado beautifully.
- •
Spinach and Turkey Benedict
Wilt a large handful of baby spinach in a dry pan with a little garlic and layer it between the turkey and avocado for extra iron and a Florentine-inspired feel.
- •
Keto Turkey Avocado Benedict
Skip the English muffin entirely and use thick portobello mushroom caps, roasted upside down in the oven, as your base. This drops the carbs significantly while adding earthy flavour.
- •
Tomato and Herb Turkey Benedict
Add two thick slices of ripe beef tomato between the turkey and avocado, and swap the chives for a mix of fresh basil and flat-leaf parsley for a bright Mediterranean variation.
Substitutions
- •whole grain English muffin → gluten-free English muffin or thick-sliced sweet potato toast (Sweet potato toast adds natural sweetness and extra fibre while keeping the recipe grain-free.)
- •full-fat Greek yogurt → low-fat Greek yogurt (Works fine but the sauce will be slightly less rich. Avoid fat-free yogurt as it can taste sour and thin out too much.)
- •fresh lemon juice → white wine vinegar or apple cider vinegar (Use half the quantity as vinegar is more acidic than lemon juice. The flavour will be slightly sharper.)
- •oven-roasted turkey breast slices → sliced cooked chicken breast (Grilled or poached chicken breast works just as well and keeps the protein content equally high.)
- •avocado → hummus spread (If avocado is unavailable or not to your taste, a thick spread of plain hummus adds creaminess and plant-based protein in its place.)
- •Dijon mustard → whole grain mustard (Adds a slightly more textured, rustic flavour to the hollandaise. Use the same quantity.)
🧊 Storage
Eggs benedict with turkey and avocado is best eaten immediately after assembly. Leftover poached eggs can be stored in cold water in a sealed container in the fridge for up to 24 hours. The Greek yogurt hollandaise will keep in the fridge for up to 1 day in a sealed jar but may separate on reheating. Whisk vigorously with a tiny splash of warm water over low heat to bring it back. Sliced avocado should be stored with lemon juice pressed onto the surface and tightly wrapped to minimise browning.
📅 Make Ahead
The Greek yogurt hollandaise can be made up to 30 minutes before serving and kept warm in a heatproof bowl set over a pan of hot water. Poach eggs up to 24 hours in advance and store in cold water in the fridge. To reheat, lower them into gently simmering water for 30 to 45 seconds. Avocado is best sliced fresh to order for the best texture and colour.
