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Home / Recipes / No-fuss Eggs Benedict

No-fuss Eggs Benedict

Impress your family with a fast luxurious breakfast.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 4 English muffins (split, toasted and buttered)

  • 4 thin slices of proscuitto

  • 4 eggs

  • 1/4 t turmeric (for coloring)

  • 1/8 t Worcestershire Sauce

  • 1/8 t sea salt

  • 1/8 t white pepper

  • 3 T fresh lemon juice

  • 1 T white vinegar

  • 1/4 c salted butter (melted, or substitute with warm olive oil)

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt

  • Dash of cayenne pepper (optional)

  • garnish with lemon peels and chopped parsley

Calories: 400, Calories from Fat: 220, Total Fat: 24g, Saturated Fat: 13g, Cholesterol: 260mg, Sodium: 820mg, Total Carbohydrate: 31g, Dietary Fiber: 3g, Sugars: 6g, Protein: 17g, Vitamin A: 15%, Vitamin C: 10%, Calcium: 20%, Iron: 20%


Step 1

Melt the butter and make sure to remove from heat before butter browns.

Step 2

Using a blender, blend yogurt, turmeric, lemon juice, worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth.

Step 3

While blender is on, add the melted butter in a thin steady stream.

Step 4

Toast and butter all 4 English muffins topping with 1 slice of proscuitto, and set them on plates.

Step 5

Bring to a simmer 3 cups of water in a medium size saucepan.

Step 6

Pour in the vinegar.

Step 7

Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.

Step 8

Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.