Lite Benedict Breakfast with Mock Hollandaise

Get off to a cracking good start at breakfast with Anni’s lite and creamy mock-hollandaise sauce.


  • 1/2 cup Ozganics Pure Addiction Mayonniasse
  • 1/2 tspn Dijon Mustard
  • 4 tspn Lemon Juice
  • 2 tbsn Unsalted Butter
  • Kosher Salt and Cayenne Pepper to taste
  • 4 Wholeweat English Muffins
  • 8 large RSPCA approved Eggs, poached
  • 12 Asparagus Spears, blanched




  1. Preheat 80C, just warm enough to keep muffins warm. Once toasted, add the fried bacon (should you choose) on top and place in oven until eggs are ready.
  2. To make the mock hollandaise, simply whisk mayonnaise, Dijon and lemon juice until well-combined. Melt the butter and stir in quickly, so as to avoid congealing.
  3. Once your eggs have been poached, and your asparagus blanched simply assemble your egg atop your bacon and breakfast muffin. Accompanied with a side of multivitaminous greens. And drizzle your hollandaise over your masterpiece. Bobs your uncle and Anni's your aunt! Enjoy