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Eggs Benedict

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Eggs Benedict

2.7 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Eggs Benedict
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 237kcal


  • 1/2 cup yogurt, lemon
  • 1 teaspoon mustard, ground
  • 1/4 teaspoon salt
  • 1 tablespoon vinegar, white wine
  • 4 large egg
  • 2 regular English muffin, wheat
  • 4 slice ham, deli sliced

Serve With

  • 1 tablespoon olive oil
  • 1 pound asparagus


  • Combine yogurt, mustard, and salt in a small saucepan; whisk gently on low heat until warm and smooth. Remove from heat.
  • Fill a large skillet with 2 inches of water and 1 tablespoon vinegar; bring to a boil and reduce heat to a simmer. Crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Cook for 3-5 minutes until desired doneness is reached, spooning hot water over the yolk until slightly opaque. Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away.
  • Toast English muffins (or have the kids do this part!), and place a toasted muffin half on each plate with a piece of ham on top.
  • Place an egg on top of the ham and drizzle yogurt sauce over the top.
  • Heat oil in a skillet over medium heat. Trim off the bottom two inches of the asparagus; discard ends. Add asparagus to the skillet and cook until slightly tender. Serve on the side.
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Calories: 237kcal | Carbohydrates: 23g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 193mg | Sodium: 462mg | Fiber: 4g | Sugar: 4g

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