Note From Mr Breakfast: This recipe is getting some pretty poor comments. For a better-reviewed, more-authentic Eggs Benedict recipe, click here.

Heat turkey ham slices in skillet on medium heat 5 minutes, turning occasionally.

Mix yogurt, mayo and mustard in small saucepan. Cook and stir on low heat 5 minutes or until thoroughly heated.

Place 1 heated turkey ham slice and 1 poached egg on each English muffin half; top with sauce.


Whip up an Eggs Benedict-style dish quickly using deli-style ham and a sauce made from stuff that's probably in your refrigerator.

Mr Breakfast would like to thank snacky for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 8 votes.

From Nican

Rating (out of 5):

This is the best alternative to the 2 tons of butter usually required to make an Hollandaise sauce and somehow this one almost taste better to me. Awesome recipe.

Comment submitted: 4/30/2012 (#13860)



From Freerange!

Rating (out of 5):

I love love love eggs Benedict but real hollandaise sauce is way too much work for a quick weekday lunch. This cheat is fun, easy and healthy. If I was making brunch for friends, I'd make the real thing, but this is surprisingly good!

Comment submitted: 9/18/2009 (#8713)



From maukk (Team Breakfast Member)

Rating (out of 5):

Easy tasteful, great for people that are on a diet. Thanks for the recipe, Mildred

Comment submitted: 6/18/2008 (#5561)



From Ronnie

Rating (out of 5):

I'm not a purist, just a woman on a diet, and I loved the "fake out" hollandaise sauce in this recipe. I used light mayonnaise, Greek style yogurt, and added a few squirts of lemon juice and it tasted great. II know what Eggs Benedict is supposed to taste like and this one was a great substitute for someone who is watching their weight. I'm sorry to hear that it's gotten some poor comments. Perhaps this isn't the right audience for this recipe.

Comment submitted: 5/18/2008 (#5294)



From CuteTeacher

Rating (out of 5):

I prepared this with my students in my Family and Consumer Sciences classroom. They really enjoyed this version of Eggs Benedict. I enjoy being able to give the students a great learning experience with lower grams of fat!

Comment submitted: 4/21/2008 (#5099)



From Laurie B.

Rating (out of 5):

I've never had Eggs Benedict, this was the first time I've cooked it as well. I thought it was very easy, and tastes wonderful!

Comment submitted: 4/12/2008 (#5031)



From Michael

Comments like, "people do not know how to cook" when they object to a recipe that is nothing like the real sauce show ignorance to the fact that it may be good but its not hollandaise sauce. Give it a different name and it might be fine but when you call something by a certain name it should taste like the name you use. You would not call a dish Grilled Rib-eye and then make it with ground chuck shaped like a rib-eye. If you have to call this easy eggs benedict then it gets a rotten rating for taste.

Comment submitted: 9/27/2007 (#3645)



From Mr Breakfast (Team Breakfast Member)

Hi homer815,

I'm very glad you asked. This column I wrote called "How Do I Poach An Egg?" should turn you into an expert poacher in just a couple minutes.

Thanks for the question. Good luck poaching.

Your friend,
Mr Breakfast

Comment submitted: 8/20/2007 (#3421)



From homer816 (Team Breakfast Member)

How do I poach an egg?

Comment submitted: 8/15/2007 (#3380)



From Bob says

Rating (out of 5):

This is a pretty tasty breakfast if I do say so myself. Steve and "Make the real 1" obviously cannot cook!

Comment submitted: 5/27/2007 (#2528)



From steve

Rating (out of 5):

This is the most terrible recipe. I've ever stumbled upon. I'd rather have someone puke in my mouth.

Comment submitted: 2/28/2007 (#1682)



From Make the real 1

I am sorry but this is NOT eggs benedict. Just because its the right color and consistency does not mean its the correct recipe for taste. Hollandaise sauce is nothing like this in flavor.

Comment submitted: 12/22/2006 (#1021)



From eggman

You need to know how to poach an egg to make this!

Comment submitted: 12/17/2006 (#978)

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