Matcha Eggs Benedict

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.

Serves 4 (2 stacks per person).

An original recipe prepared for us by A Couple Cooks.


    • 1 cup Greek yogurt
    • ¼ cup melted butter
    • juice from 1 lemon (3 Tbsp)
    • 1 ½ tsp Aiya Culinary Grade Matcha
    • ½ tsp garlic powder
    • ½ tsp cumin
    • 1 tsp honey
    • ¼ tsp kosher salt
    • ¼ cup warm water
    • 8 eggs
    • 4 whole grain english muffins
    • chives for garnish
    • edible flowers or other toppings for garnish, if desired 


    1. Melt ¼ cup butter. In a bowl, mix together ¼ cup melted butter, 1 cup Greek yogurt, juice from 1 lemon (about 3 Tbsp), 1 ½ tsp Matcha, ½ tsp garlic powder, ½ tsp cumin, 1 tsp honey, and ¼ tsp kosher salt. Mix thoroughly to combine. Add warm water a few Tbsp's 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.


    Click below to purchase the Culinary Grade Matcha used in this recipe: