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. Full of decadent flavor and so much healthier
than traditional Hollandaise, the sauce made with canola oil is a heavenly alternative.
1/2 cup nonfat plain yogurt 125 mL
1 tablespoons canola oil 15 mL
1 teaspoon fresh lemon juice 5 mL
1 tablespoon chopped fresh dill, plus sprigs for garnish 15 mL
1 tablespoon capers, drained 15 mL
1/2 teaspoon finely grated lemon zest 2 mL
2 whole-grain English muffins
3 ounces thinly sliced smoked salmon 90 g
4 medium eggs
3 tablespoons white wine vinegar 45 mL
To 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.
Toast English muffins.
Place a slice or two of salmon on top of each English muffin half.
To poach eggs: Fill large, deep skillet about 3/4-inch to top with water and
bring to boil over high heat.
Add vinegar, then reduce heat to medium-low.
Crack egg into small bowl, 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.)
Transfer each egg to salmon-topped English muffin half.
Pour 2 tablespoons of sauce on top of each muffin and garnish each with sprig
Yield: 4 servings
Nutritional analysis Per Serving Calories 200 Total Fat 10 g Saturated Fat
2 g Cholesterol 190 mg Carbohydrates 16 g Fiber 2 g Protein 14 g Sodium 470 mg