CookPal AI
Eggs Benedict with Salmon

Eggs Benedict with Salmon

Cost $15, save $20

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Sauce

    • 🥛 ¾ cup plain low-fat yogurt
    • 🍋 2 teaspoons lemon juice
    • 🥚 3 egg yolks
    • ½ teaspoon prepared Dijon-style mustard
    • 🧂 ¼ teaspoon salt
    • 🍬 ¼ teaspoon white sugar
    • 1 pinch ground black pepper
    • 1 dash hot pepper sauce

  • Assembly

    • 🥚 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

STEPS

1

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, stirring constantly, until the sauce thickens to coat the back of a spoon (about 6 to 8 minutes).

2

In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. Reduce heat to medium, and poach eggs until they float to the top. Remove them with a slotted spoon and drain briefly.

3

Toast rye bread slices and place on warm plates. Top each slice with smoked salmon, a hot poached egg, and drizzle with yogurt sauce. Garnish with parsley and capers before serving.

NUTRIENTS

Per 1 serving

🔥

223

Calories

  • 16
    Protein
  • 18
    Carbs
  • 9
    Fats

💡 Serve immediately to ensure eggs stay warm and soft.If you don’t have a double boiler, set a heatproof bowl over simmering water to mimic the effect.Leftover yogurt sauce can be reheated gently and used as a dressing for vegetables or salads.