This Flatout Eggs Benedict is a lighter take on the brunch classic that keeps all the flavor without the heaviness. A crisp Flatout fold-it flatbread replaces the English muffin, topped with lean Canadian bacon (or a swap of your choice), a gently poached egg, and a tangy, creamy lighter hollandaise-style sauce made with Greek yogurt. It’s elegant enough for weekend entertaining yet quick enough for a special weekday breakfast.
I’ve partnered again with one of my go-to brands, Flatout Flatbread, to bring this recipe to you. I receive compensation for my work, but all opinions are my own. Flatout has been part of my grocery rotation throughout my weight-loss journey — I regularly reach for their breads and enjoy creating easy, satisfying recipes with them. These Flatout Eggs Benedict are compatible with the Weight Watchers freestyle plan and cost just 3 SmartPoints each on the Blue and Purple plans (5 SmartPoints on Green).
Tips & Variations
- Ingredient swap: Canadian bacon is lean and flavorful; you can substitute turkey bacon or smoked salmon for a different twist.
- Make-ahead: The lighter hollandaise can be prepared a day ahead and gently warmed over low heat before serving.
- Storage: This is best eaten immediately. Poached eggs don’t reheat well, so assemble each portion just before serving.
- Variation: For Eggs Florentine, add a layer of sautéed spinach under the egg to introduce more greens.
- Serving suggestion: Pair with sliced fresh fruit or a small mixed green salad to round out the plate.
You might also like:
- Blueberry Breakfast Bake
- Sausage Biscuit Casserole
- Hash Brown Egg Bake
Flatout Eggs Benedict
Ingredients
- 2 Flatout fold-it flatbreads, 5 grain & flax
- 4 slices Canadian bacon
- 4 slices tomato
- 1 tsp olive oil
- 4 eggs
- 1 Tbsp apple cider vinegar
- 1/3 cup nonfat plain Greek yogurt
- 1 Tbsp light mayonnaise
- 1/2 Tbsp Dijon mustard
- 1/2 Tbsp fresh lemon juice
- 1 tsp light butter
- Dash of salt & pepper
Instructions
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Fill a skillet about halfway with water, add the apple cider vinegar, and bring to a boil over high heat. Reduce to a gentle simmer. Break the eggs in one at a time into the simmering water and poach for 4–5 minutes, or until whites are set and yolks reach your desired doneness.
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In a separate pan, heat 1 teaspoon olive oil and cook the Canadian bacon a few minutes on each side until warmed and slightly browned.
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Make the lighter hollandaise: in a microwave-safe bowl whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice. Microwave for about 30 seconds, then stir in the light butter until smooth.
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Cut each Flatout fold-it in half. Top each flatbread half with a slice of Canadian bacon, a tomato slice, a dash of salt and pepper, the poached egg, and spoon over the yogurt-based sauce.
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Serve immediately. Recipe yields 4 servings.
Notes
Additional Info
