When you’re craving eggs benedict at home, but also trying to keep things a little lighter than hollandaise. (I mean, I want to lick the plate, bowl, etc, of everything that the hollandaise sauce, so don’t get me wrong: I love it.) I like that the Trader Joe’s “Everything but the Bagel Greek Yogurt Dip” has the same acidic and creamy combo as hollandaise, but only has 60 calories in 2 tbsps. (If you don’t live near a Trader Joe’s, or just don’t want to run to the store, here is a copycat recipe: https://iowagirleats.com/trader-joes-everything-but-the-bagel-dip/ , or mix the seasoning with yogurt or sour cream. (They carry imitation seasoning at other places now, like Trader Joes.)
What else is nice about making these eggs at home, is that you’re going for the ‘runny yolk’. So although poachings eggs can be daunting, over easy is super simple!
Add a little toast underneath to absorb (and a little green onions on top), and you’re all set for a lightened up version of this breakfast dish!
Recipe below is for 1 serving.
1/2 tsp oil
Pinch of Salt
2 tbsp Everything But the Bagel Dip
1/4 tsp milk or water
2 pieces bread, toasted (I used 4 pieces French bread)
1 green onion, greens only, chopped
In a medium skillet, heat oil. Add 2 Eggs. Season with Salt, then cover pan with a clear lid. Cook for approximately 4-5 minutes, until the top of the egg just ‘glazes’ over white.
While eggs cook, and bread toasting, mix 2 tablespoons of Everything but the Bagel Dip with a little liquid, just to thin it out.
Once eggs are cooked, layer toast, eggs, sauce, and top with green onions. Serve immediately.