Greek Yogurt hollandaise
- Bring a pot of water to the boil.
- Into a stainless steel mixing bowl, place egg yolks, yogurt, lemon juice, mustard and salt into bowl. Place bowl to fit snugly over the pot of boiling water.
- Whisk ingredients continuously until it starts to thicken – approximately 5 minutes.
- Serve immediately over your favourite breakfast combination.
TIP: We chose to use this hollandaise sauce with a toasted English muffin, baby spinach leaves, with a piece of cooked bacon and a poached egg. Delicious!
Or try our recipe for Eggs Florentine and swap out regular hollandaise sauce for this Greek yogurt version.