Eggs Benedict with Salmon
By Nadia Kovalenko
Posted October 2, 2026Share
Time
Calories
Servings
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.
13
0.75 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
0.5 teaspoon prepared Dijon-style mustard
0.25 teaspoon salt
0.25 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
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
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1
Step 1 (Make the sauce by whisking together 0.75 cup yogurt, 2 teaspoons lemon juice, 3 egg yolks, 0.5 teaspoon mustard, 0.25 teaspoon salt, 0.25 teaspoon sugar, a pinch of black pepper, and a dash of hot sauce in the top of a double boiler. Cook over simmering water, stirring constantly, for 6 to 8 minutes or until the sauce coats the back of a spoon.)
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Step 2 (Heat 2 quarts of salted water to a boil in a large stock pot. Break 8 eggs one at a time into the boiling water. When all eggs are in, reduce the heat to medium. Remove the eggs with a slotted spoon when they float to the top.)
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Step 3 (Toast 8 slices of rye bread and put on warm plates. Top each slice with a piece of smoked salmon (8 ounces total, cut into thin slices) and a hot poached egg. Drizzle with the yogurt sauce and garnish with 1 tablespoon chopped parsley and 1 teaspoon capers.)
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 223 kcal
% Daily Value *
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Total Fat 9g
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Saturated Fat 3g
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Cholesterol 271mg
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Sodium 617mg
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Total Carbohydrate 18g
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Dietary Fiber 2g
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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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