A lighter version of the classic hollandaise sauce for Eggs Benedict, allowing you to enjoy your breakfast without feeling weighed down. This recipe focuses on creating a flavorful, less heavy hollandaise to serve over toast, eggs, and bacon.
First, melt your butter and set it aside. In the bottom of a large saucepan, bring one inch of water to a gentle simmer. In a glass bowl, quickly whisk together the lemon juice and egg yolks. Ensure the water in the saucepan is at a low, gentle simmer. Place the bowl over the simmering water (catching the steam) and whisk constantly. Occasionally lift the bowl to release trapped steam and prevent it from getting too hot. Continue whisking until the egg mixture is steaming hot and thickened, about 1-2 minutes (be careful not to overcook, or it will curdle). Remove the egg mixture from the heat and whisk in the melted butter. Gradually whisk in the Greek yogurt until the sauce is smooth. Whisk in the hot sauce, salt, pepper, and lemon zest. Taste the sauce before adding the zest to ensure it's not too lemony. While the hollandaise is warm, pour it over your prepared toast, eggs, and bacon. Sprinkle with chopped green onion before serving.
