Eggs Benedict with Yoghurt Hollandaise


Yoghurt Hollandaise:
3 egg yolks
1 tablespoon fresh lemon juice 
¼ teaspoon fine sea salt
¼ teaspoon smoked paprika
60g butter, melted and warm
3 tablespoons FAGE Total

Poached eggs:
8 large eggs

To serve:
4 English muffins, split and toasted
8 thin slices prosciutto
85g roasted red peppers, drained and cut into thin strips
125g baby arugula
FAGE Total Yogurt Hollandaise sauce
40g feta cheese, crumbled
2 tablespoon minced chives

  1. FAGE Total Yogurt Hollandaise: In a blender place egg yolks, lemon juice, salt, and paprika. Blend on low speed to combine well. With machine running on low, gradually add melted butter in a thin stream through the opening in the lid. Transfer mixture to a double boiler or a glass bowl placed over a pan of steaming (not simmering) water. Whisk in yogurt. Keep warm, whisking occasionally.
  2. Poached Eggs: In a large, deep skillet over medium heat, add water to a depth of about 2 inches and bring to a simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining 7 eggs, slipping them into the water clockwise from the first egg. Cover, take the pan off the heat, and let sit 4-6 minutes or until eggs reach desired degree of doneness.
  3. While eggs are poaching, place 1 split English muffin on each plate. Top each half with 1 slice prosciutto, and divide red peppers and arugula between English muffins.
  4. With a slotted spoon, remove eggs from water, allowing excess water to drain off. Use a clean kitchen towel to blot off any excess water from the top. Top each English muffin half with one egg.
  5. Spoon hollandaise over each egg and garnish with feta and chives. Serve immediately.