Husband LOVES eggs Benedict but HATES how he feels like a sack of turds afterwards. So we researched a healthier alternative that doesn’t use chemicals and artificial ingredients and he liked it so much we had to pass it along – this is what we came up with after remixing a few different recipes!

Ingredients

• Hot water

• ⅔ cup reduced-fat (2%) plain Greek yogurt

• 3 large egg yolks

• 1 tsp . Dijon mustard (optional)

• ½ tsp . sea salt (or Himalayan salt)

• 1 pinch ground white pepper (optional)

• Ground cayenne pepper + chili powder (to taste; optional)

• 3 Tbsp . organic grass-fed butter , melted

+avocado for topping 🙂

Instructions

1 Fill large saucepan ¼ full of water. Bring to a boil over medium-high heat. Reduce heat; gently boil.

2 Place a heat resistant bowl over the saucepan so that it rests snug like a lid.

3 Combine yogurt, egg yolks, and mustard (if desired) in a medium bowl; whisk to blend. Season with salt, pepper, and cayenne pepper (if desired).

4 Add yogurt mixture to bowl over saucepan; cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.

5 Remove from heat; add butter, stirring constantly, for 3 to 4 minutes, or until sauce has cooled.