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Yuzu Hollandaise Eggs Benedict

Everyone’s favorite brunch meal recreated as a lighter, healthier Eggs Benedict with a delightful twist: yuzu hollandaise! Even though it looks fancy, it doesn’t take much time and is a great way to start off the day.

Servings

2~4

Prep Time:

10 min.

Cook for:

10 min.

Good For:

Brunch

Introduction

Yuzu Hollandaise Eggs Benedict

Eggs Benedict is my go-to whenever I brunch (pinkies up) and it’s so easy to recreate at home. Of course the secret is all in the sauce and this citrus-y Yuzu Hollandaise adds that Japanese flair to this fun dish.
When possible, I like to recreate healthy alternatives and my hollandaise recipe is not your typical butter sauce, but instead, much lighter and healthier!
Yuzu Hollandaise Eggs Benedicts Meraki Japan

Ingredients

  • Plain yogurt, 1/4 cup
  • Freshly squeezed yuzu juice, 1 and 1/2 tbsp.
  • Eggs, 2
  • Coconut sugar, 1/3 tsp.
  • Dijon mustard, 1/3 tsp.
  • Salt, to taste
  • Black pepper, to taste
Mix all the ingredients well, then pour in a saucepan over low heat.
Note that the sauce tends to get very salty as the mustard lends quite a bit of flavor, so be careful about the amount of salt you add.
The key is consistency! Keep stirring so that the sauce doesn’t clump. After around 5-7 minutes, it should get very creamy.
Serve warm over poached eggs and your ingredient of choice – I went with grilled salmon!

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