Eggs Benedict with Yogurt Sauce

Eggs Benedict with Yogurt Sauce

By Glenisk


10 Count


212 Calories

Total Time

10 Mins


4 Servings


250g of Glenisk 0% Fat Natural Irish Strained Protein Yogurt

1/8 tsp tumeric

1 tbsp chopped fresh dill

Juice of 1/2 lemon

1 tsp horseradish

Salt & Pepper to season

2 English Muffins

4 slices of Smoked Salmon

4 Poached Eggs 


Chopped chives to garnish

From Glenisk

Natural 0% Fat Irish Strained Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

Eggs Benedict with Yogurt Sauce


  1. Whisk together the yogurt and tumeric until the mixture turns gold in colour. 
  2. Stir in the lemon juice, horseradish, dill until combined and season with salt & pepper.
  3. Leave aside as you cook your eggs (tips on poaching eggs).
  4. Warm sauce in the microwave if you prefer it hotter.
  5. Cut English muffins in 2 and toast. Top each half with a slice of Smoked Salmon, add a poached egg and top with a dollop of yogurt sauce.
  6. Sprinkle with chopped chives and enjoy
Glenisk family portrait


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