High Protein Eggs Benedict with Turkey and Greek Yogurt Hollandaise
If you have been chasing a breakfast that feels indulgent but actually fuels your body the right way, this high protein eggs benedict with turkey is exactly what your mornings need. Traditional eggs benedict is delicious, but it often comes loaded with butter-heavy hollandaise, refined bread, and very little staying power. This version flips the script entirely. By building the recipe around lean sliced turkey breast, whole grain English muffins, and a creamy Greek yogurt hollandaise, you get all the rich, satisfying flavours you love with a nutritional profile that genuinely supports your health goals.
The hollandaise sauce here is the real star. Instead of the classic stick-of-butter emulsion, this recipe uses full-fat Greek yogurt as the base, blended with egg yolks, fresh lemon juice, Dijon mustard, and a little turmeric for that gorgeous golden colour. It is cooked gently over a double boiler so it stays silky smooth without curdling. The result is a sauce that is tangy, rich, and velvety, with a fraction of the calories and a significant boost in protein compared to the original. It honestly tastes luxurious, and nobody will guess it is lighter.
Poaching eggs is one of those skills that sounds intimidating but becomes completely effortless once you know a few simple tricks. Fresh eggs hold their shape far better than older ones, and adding a small splash of apple cider vinegar to the poaching water helps the whites set quickly and neatly around the yolk. Stirring the water into a gentle swirl before sliding each egg in gives you that classic rounded shape. Take them out after about three and a half minutes for a perfectly runny yolk that flows over the turkey and sauce like golden silk. The whole assembly comes together in under twenty five minutes, making it very achievable on a weekend morning without stressing out.
For the base, whole grain English muffins bring fibre, complex carbohydrates, and a satisfying chew that pairs beautifully with the tender turkey and soft poached egg. Toast them until golden and slightly crisp at the edges so they hold up against the sauce without going soggy. The sliced turkey breast is warmed quickly in a dry skillet, giving it a little colour and a gently savoury note. Layering everything up, from the toasted muffin to the turkey, the egg, and a generous spoonful of the yogurt hollandaise, creates a plate that looks impressive, tastes wonderful, and keeps you full and energised well into the afternoon. A sprinkle of smoked paprika and fresh chives on top adds colour and a final hit of flavour that makes the whole dish feel complete.
Ingredients
- 2 whole whole grain English muffins (split and toasted)
- 150 g lean sliced turkey breast (deli-style or freshly roasted, about 4 slices)
- 4 large eggs (as fresh as possible for best poaching)
- 1 tbsp apple cider vinegar (for poaching water)
- 120 g full-fat Greek yogurt (plain, unsweetened)
- 2 large egg yolks (for the hollandaise)
- 1.5 tbsp fresh lemon juice (about half a lemon)
- 1 tsp Dijon mustard
- 0.3 tsp ground turmeric (for colour and anti-inflammatory benefits)
- 0.3 tsp smoked paprika (for garnish)
- 1 tbsp fresh chives (finely chopped, for garnish)
- 0.3 tsp sea salt (to taste)
- 0.1 tsp black pepper (freshly ground)
- 1 tsp olive oil (for warming turkey)
Instructions
- 1
Start by making the Greek yogurt hollandaise. Set a small heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Add the egg yolks, lemon juice, and Dijon mustard to the bowl. Whisk continuously for about 2 minutes until the mixture thickens slightly and turns pale.
Keep the heat on the lowest setting possible. High heat will scramble the yolks rather than thicken them.
- 2
Remove the bowl from the heat and stir in the Greek yogurt, turmeric, salt, and black pepper. Whisk until fully smooth and combined. The sauce should be thick, glossy, and pourable. Set aside and cover loosely to keep warm.
If the sauce thickens too much as it sits, stir in a teaspoon of warm water to loosen it.
- 3
Fill a wide, deep saucepan with about 8 cm of water and bring it to a gentle simmer over medium heat. Add the apple cider vinegar. While the water heats, crack each egg into its own small ramekin or cup.
Using individual cups means you can slide all eggs into the water quickly and confidently without breaking the yolks.
- 4
Toast the English muffin halves in a toaster until golden and crisp at the edges. Arrange them cut-side up on two plates.
- 5
Warm the olive oil in a small skillet over medium heat. Add the turkey breast slices and cook for about 30 to 45 seconds per side until heated through and lightly golden at the edges. Place one slice of turkey on each toasted muffin half.
Do not overcook the turkey. You just want it warm and lightly coloured, not dry or tough.
- 6
Bring the poaching water to a very gentle simmer, not a rolling boil. Stir the water with a spoon to create a slow swirl. Gently slide two eggs into the swirl, one at a time. Cook for 3 to 3.5 minutes for a runny yolk, or up to 4.5 minutes for a firmer set. Remove with a slotted spoon and rest briefly on a folded paper towel to drain.
Poach in two batches if your pan is not wide enough. Keep the first batch warm in a bowl of hot water while you cook the second.
- 7
Place one poached egg on top of each turkey-covered muffin half. Spoon a generous tablespoon of the Greek yogurt hollandaise over each egg. Finish with a dusting of smoked paprika and a scattering of fresh chives. Serve immediately.
Assemble and serve as quickly as possible so the eggs stay warm and the yolks stay runny.
Nutrition per serving
410kcal
Calories
34g
Protein
28g
Carbs
16g
Fat
5g
Fibre
5g
Sugar
610mg
Sodium
Pro Tips
- ✓
Use eggs that are as fresh as possible. The whites will be tighter and hold together much better during poaching.
- ✓
Make the hollandaise first and keep it warm over the hot water bath with the heat off. It holds well for up to 15 minutes.
- ✓
If you want extra protein, add a second slice of turkey to each muffin half.
- ✓
Whole grain muffins can vary in size, so look for ones with at least 3g of fibre per serving for the best nutritional benefit.
- ✓
A light sprinkle of everything bagel seasoning on the turkey before warming adds great flavour without extra calories.
Frequently Asked Questions
Variations
- •
Smoked Turkey and Avocado Benedict
Add two thin slices of ripe avocado beneath the poached egg for healthy fats and extra creaminess. Use smoked turkey breast slices for a deeper, more complex flavour that pairs beautifully with the lemony hollandaise.
- •
Spinach and Turkey Florentine Benedict
Wilt a handful of fresh baby spinach in the turkey skillet before assembling. Layer the wilted spinach between the turkey and the poached egg for extra iron, folate, and a gorgeous green colour.
- •
Gluten-Free Sweet Potato Benedict
Swap the whole grain English muffins for round slices of roasted sweet potato, about 1.5cm thick, roasted at 200C for 20 minutes until tender. This makes the recipe completely gluten free and adds natural sweetness and beta-carotene.
- •
Spicy Turkey Benedict
Add a pinch of cayenne pepper and a few drops of hot sauce to the hollandaise. Top the assembled benedict with sliced fresh jalapeno and extra smoked paprika for a version with real heat and a metabolism-boosting kick.
Substitutions
- •Full-fat Greek yogurt → Low-fat Greek yogurt or skyr (Low-fat versions work but the sauce will be slightly less rich. Skyr gives a thicker, tangier result that works very well.)
- •Whole grain English muffins → Gluten-free English muffins or roasted portobello mushrooms (Gluten-free muffins keep the dish very similar in texture. Portobello mushrooms are the best low-carb, gluten-free alternative.)
- •Fresh lemon juice → White wine vinegar free of alcohol, or lime juice (Apple cider vinegar can also work in a pinch and adds a slightly different but pleasant tang to the hollandaise.)
- •Lean turkey breast slices → Turkey bacon or chicken breast slices (Turkey bacon adds a smokier flavour. Thinly sliced cooked chicken breast is a great option if you have leftovers in the fridge.)
- •Dijon mustard → Wholegrain mustard or yellow mustard (Wholegrain mustard adds a slightly coarser texture to the sauce and a nuttier flavour. Yellow mustard is milder and sweeter.)
🧊 Storage
This recipe is best eaten fresh and immediately after assembly. Leftover poached eggs can be stored in cold water in the fridge for up to 24 hours and reheated by placing them in hot water for 60 seconds. The hollandaise sauce stores in an airtight container in the fridge for up to 2 days. Toasted muffins and turkey should be stored separately in the fridge and reassembled fresh when needed.
📅 Make Ahead
The Greek yogurt hollandaise can be prepared the night before and refrigerated. The turkey slices can also be pre-portioned and stored in the fridge. On the morning, simply reheat the sauce gently, warm the turkey, toast the muffins, and poach the eggs fresh for best results.
