Eggs Benedict with Salmon

Eggs Benedict with Salmon

37
dakota kelly 17

"Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler."

Ingredients

1 h {{adjustedServings}} servings 223 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  2. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
  3. To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
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Reviews

37
  1. 47 Ratings

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I tried this recipe as a more healthful way to make one of my favorite breakfast dishes (and to also use some leftover smoked salmon I had). I loved the idea of using yogurt in place of butter ...

This is one of the best recipes I've tried so far. As others have mentioned the sauce is tart but this goes perfectly with smoked Salmon. The sauce has more of an acidic lemon flavor than a but...

I was really disappointed with this recipe. The egg and rye bread part was ok...a quick note, it doesn't take as long to cook the eggs as the recipe suggests...I ended up with hard boiled eggs ...