Eggs Benedict with Salmon

Eggs Benedict with Salmon

Breakfast and Brunch Meat and Seafood Seafood

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.

Servings per recipe: 8
Calories per serving: 223
Preparation time: 30m
Total cooking time: 1h


  • 3/4 cup plain low-fat yogurt
  • 2 teaspoons lemon juice
  • 3 egg yolks
  • 1/2 teaspoon prepared Dijon-style mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 pinch ground black pepper
  • 1 dash hot pepper sauce
  • 8 eggs
  • 8 slices rye bread
  • 8 ounces smoked salmon, cut into thin slices
  • 1 tablespoon chopped fresh parsley, for garnish
  • 1 teaspoon capers, for garnish


  • 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.

Nutrion facts:

Total Fat 9.3g 14%
    Saturated Fat 3.0g  
Cholesterol 271mg 90%
Sodium 617mg 25%
Potassium 236mg 7%
Total Carbohydrates 18.1g 6%
Dietary Fiber 1.9g 8%
Protein 16.4g 33%
Sugars 3g  
Vitamin A 413IU  
Vitamin C 2mg  
Calcium 105mg  
Iron 2mg  
Thiamin 0mg  
Niacin 6mg  
Vitamin B6 0mg  
Magnesium 29mg  
Folate 72mcg