Smoked salmon Eggs Benedict with creamy dill caper sauce
This dish takes Eggs Benedict to new heights with silky, smoked salmon and a creamy sauce laced with dill and capers.
210 cal Serves 4
Prep time 0h 10m
Cook time 0h 10m
Total time 0h 20m
Step 1To make sauce: In medium bowl, whisk yogurt and canola oil until blended. Whisk in lemon juice, then stir in chopped dill, capers and lemon zest.
Step 2Toast English muffins. Place slice or two of salmon on top of each English muffin half.
Step 3To poach eggs: Fill large, deep skillet about 3/4-inch (2 cm) to top with water and bring to boil over high heat. Add vinegar, and then reduce heat to medium-low. Crack egg into small bowl, and then gently add it to boiling water. Repeat with remaining eggs until all four eggs are in skillet. Cook until whites of eggs are set but yolks are still slightly runny, about 3 minutes. Use slotted spoon to transfer eggs to paper towel to drain. (Alternatively, cook eggs over-easy in nonstick skillet.)
Step 4Presentation: Transfer each egg to salmon-topped English muffin half. Pour 2 tbsp (25 mL) of sauce on top of each muffin half and garnish each with sprig of dill.
Per serving (1 of 4)
- 13 g
- 390 mg
- 102 mg
- Total fat
- 9 g
- Saturated fat
- 2 g
- 170 mg
- 19 g
- 2 g
- 4 g
- Added sugars
- 0 g
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