Matcha Eggs BenedictServes 4 (2 stacks per person)
This recipe is a twist on an old standard: eggs Benedict, healthy style. This “healthy hollandaise” sauce is made mostly of Greek yogurt, with a little lemon, touch of butter, and some Matcha for an unexpected kick.
An original recipe prepared for us by A Couple Cooks.
1 cup Greek yogurt
¼ cup melted butter
Juice from 1 lemon (~ 3 tablespoons)
1 ½ teaspoons Aiya Cooking Grade Matcha
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon honey
¼ teaspoon kosher salt
~¼ cup warm water
4 whole grain English muffins
Chives for garnish
Edible flowers for garnish, if desired (we used nasturtium flowers from our garden, only because we had them onhand)
1. Melt ¼ cup butter. In a bowl, mix together ¼ cup melted butter, 1 cup Greek yogurt, juice from 1 lemon (~ 3 tablespoons), 1 ½ teaspoons matcha, ½ teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon honey, and ¼ teaspoon kosher salt. Mix thoroughly to combine. Add warm water a few tablespoons at a time to thin out the sauce, up to ¼ cup.
2. Poach 8 eggs. Toast 4 whole grain English muffins. Thinly slice the chives.
3. To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.