Grilled Tuna Eggs Benedict

Prep Time
5 mins
Cook Time
15 mins
2 servings
Recipe by:

A classic weekend brunch item updated with a healthy twist and a new look. How? By replacing the calorie-busting hollandaise with a spicy yogurt sauce -- and doubling the protein with the addition of fresh grilled tuna.

Make This Recipe


1/2 tsp + 1/2 Tbsp Carapelli Extra Virgin Olive Oil

4 Tbsp Fage 2% Plain Yogurt

5 dashes Cholula Hot Sauce (or more, if you like things hotter)

4 Eggland's Best Eggs

2 Thomas' Honey Wheat English Muffins, split and toasted

4 oz fresh tuna fillet

salt and pepper

4 slices Canadian bacon cut into strips

1 bag ready-to-eat fresh spinach

Juice of 1 lemon

1 tsp white vinegar


  1. In a sauté pan, heat 1/2 tsp of the olive oil over high heat. Season all surfaces of the tuna fillet with salt and pepper and cook for 1 minute per side. Remove from the pan and cool in the fridge, then cut into 4 slices.
  2. In the same pan, heat 1/2 Tbsp of the olive oil and cook the bacon till crispy, then fold in the spinach and cook for about a minute, until wilted.
  3. In a bowl, mix the yogurt with the hot sauce and lemon juice. Reserve until needed to pour over the eggs.
  4. Bring a small pot of water to a gentle simmer. Once the water is simmering, add the vinegar and crack the eggs into the pot, cooking to your preference (3 minutes for soft, 6 minutes for hard). Place the spinach/bacon mixture on the toasted muffin, then layer each with 1 slice of tuna and 1 poached egg, and finish with the yogurt sauce.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 500
Fat 21g (38% calories from fat)
Saturated Fat 20g
Cholesterol 400mg
Sodium 1581mg
Carbohydrates 34g
Dietary Fiber 7g
Protein 46g