Eggs Benedict with Salmon
By Dovydas Jakubauskas (Dovydas Jakubauskas)
Posted November 5, 2025Share
Time
Calories
kcal
Servings
person
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
None 13
1/4 tsp salt
2 tsp lemon juice
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
3 egg yolks
8 slices rye bread
1/4 tsp white sugar
1 tbsp chopped fresh parsley, for garnish
3/4 cup plain low-fat yogurt
1/2 tsp prepared Dijon-style mustard
8 oz smoked salmon, cut into thin slices
1 tsp capers, for garnish
Instructions
-
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, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.)
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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. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.)
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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
Amount Per Serving
-
Calories from Fat 9 kcal
% Daily Value *
-
Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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