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Eggs Benedict with Salmon

dakota kelly

"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."
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Ingredients

1 h servings 223 cals
Original recipe yields 8 servings

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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.

Nutrition Facts


Per Serving: 223 calories; 9.3 g fat; 18.1 g carbohydrates; 16.4 g protein; 271 mg cholesterol; 617 mg sodium. Full nutrition

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Reviews

Read all reviews 43
  1. 55 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

I gave this recipes 4 stars because its a great alternative to the real stuff. However, i did alter the recipe based on all the reviews. I used a couple of tablespoons of butter to give the sauc...

oh this is so very good!!! will make it again...didn't change a thing except added more capers and scaled it for two...a lovely tasty recipe...thanks...update...i wanted this but didn't have all...

Had this at a local diner recently and loved it. I cheated a bit and used packaged hollandaise sauce, and served on whole wheat muffins. It was delicious...

This is a really nice lower fat recipe, with lots of options to cater to your personal taste. As written, the sauce is quite tart. If you prefer a softer sauce, use dijonnaise mustard and half...

Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!

Wow, this was delicious! I didn't find the sauce too sour, and I used Greek yogurt, which is tangier. Combined with the salmon, it was perfectly smooth tasting. I forgot the capers, but I didn't...