Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon


46 people made this

About this recipe: 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.

dakota kelly

Serves: 8 

  • Sauce
  • 180 ml plain low-fat yoghurt
  • 2 teaspoons lemon juice
  • 3 egg yolks
  • 1/2 teaspoon prepared Dijon-style mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • pinch of black pepper
  • dash of hot pepper sauce
  • 8 eggs
  • 8 slices rye bread
  • 225 g smoked salmon, cut into thin slices
  • 1 tablespoon fresh parsley, finely chopped (garnish)
  • 1 teaspoon capers (garnish)

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate