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.

    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.

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