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Poached Eggs with Yogourt Hollandaise Sauce

Poached Eggs with Yogourt Hollandaise Sauce


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Poached Eggs with Yogourt Hollandaise Sauce

Serving Size: 4

Prep Time: 5 Min

Cook Time: 20 Min

Total Time: 25 Min

Recipe Rating:

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A classic brunch item featuring soft poached eggs, sliced ham and a creamy yogourt hollandaise sprinkled with parsley. 


8 large eggs
1 tbsp (15 mL) white vinegar
1 cup (250 mL) Astro Original Balkan Plain 0% yogourt
2 tsp (10 mL) lemon juice
3 egg yolks
8 slices black forest ham
4 English muffins, split in half and toasted
Freshly chopped parsley
Salt and pepper


  1. Fill a deep skillet with water and bring a simmer. Meanwhile, arrange a bowl over a pot of gently simmering water. Add the Astro Original yogourt, lemon juice, yolks and a pinch of salt. Whisk until completely smooth and slightly thickened, about 10 minutes.
  2. While the yogourt hollandaise thickens, poach the eggs. Add vinegar to simmering water. Crack 8 eggs into the water. Use a spoon to very gently fold the egg white over the yolk of each egg. Let the eggs poach slowly for 7 to 8 minutes until whites are firm and yolks are soft.

  3. Meanwhile, toast English muffins and arrange on plates with a piece of black forest ham on each half.
  4. Use a slotted spoon to gently remove eggs from the water. Arrange eggs on top of English muffin and ham.

  5. Spoon warm yogourt hollandaise over the poached eggs, and sprinkle with pepper and freshly chopped parsley. Serve immediately.


Calories per serving: 482, Fat 25.7 grams, Cholesterol 225 mg, Sodium 368.1 mg, Carbohydrates 32 grams, Fibre 0.8 grams, Sugar 3 grams, Protein 26 grams

- One serving contains 11% of the % Daily Value of Calcium.

Nutritional information is based on an average 2,000 calorie a day diet. Any product substitutions will alter the nutritional information.