Smoked Salmon “Eggs Benedict” with Yogurt-Dill Sauce

posted by : Laura Taylor 0 Comment

Oh my goodness, y’all. I had another post planned for today, but after eating this amazing dish for breakfast I couldn’t wait to share it. I have a thing for smoked salmon. It’s one of the things I “splurge” on each week when I do my shopping. Oh, and remember how much I like dill? Go ahead and add some smoked salmon and it’s basically a match made in heaven. Well, food heaven anyway.

On school days, I don’t always get to do much more than a smoothie or shake for breakfast – getting the kids ready and fed is priority number one. This morning, though, I had a craving for something super savory. Something like…Eggs Benedict! Of course, while delicious, that normally consists of some not-so-healthy stuff. Was I going to let that stop me? Nope.

Instead of the traditional hollandaise, I came up with a delicious, creamy yogurt sauce. I swapped out canadian bacon for smoked salmon, and used a whole grain english muffin half for the base.

It was DELICIOUS.

Here’s the recipe. Try it tomorrow. Try it tonight. Just try it!

Smoked Salmon "Eggs Benedict" with Yogurt-Dill Sauce

This healthy twist on the classic eggs benedict will have you drooling!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 slice whole grain toast or english muffin half
  • 1 tbs english cucumber, sliced
  • 2 oz smoked salmon (about 1 slice)
  • 2 tbs plain greek yogurt
  • 1 tbs fresh lemon juice
  • 1 clove garlic, minced
  • 2 tsp fresh dill, divided
  • 1 tsp milk
  • 1 tsp white vinegar
  • 1 egg
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • dash cayenne pepper optional

Method
 

  1. Bring a small pot of water (about 2/3 full) to a boil. While water heats, mix yogurt, lemon juice, garlic, milk, 1 tsp dill, salt and pepper together until well combined. Set aside.
  2. Toast the bread or english muffin and set aside.
  3. Once water has reached a boil, reduce to a simmer. Add vinegar. Crack egg into a ramekin or cup, and slowly pour into the simmering water (if you're comfortable doing so, you can also crack the egg directly into the water). Let simmer for 3 minutes.
  4. Carefully remove egg from pot with a slotted spoon and set aside on a paper-towel lined plate.
  5. To assemble, spread a small amount of yogurt sauce on the toast/english muffin. Add cucumber slices and salmon, and top with poached egg. Drizzle yogurt sauce over top. Garnish with remaining dill, a dash of pepper and cayenne pepper (if desired).

About The Author

Laura Taylor

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