Eggs Benedict with a twist

    Eggs Benedict with a twist

    (54)
    11saves
    50min


    47 people made this

    About this recipe: Ok, not one twist, but two. This is no average eggs benedict recipe, it uses smoked salmon and rye bread, as opposed to ham, bacon and breakfast muffins. The sauce can be made up to one hour in advance, when ready to serve, reheat gently in a double boiler.

    Ingredients
    Serves: 8 

    • 175ml plain low-fat yogurt
    • 2 teaspoons lemon juice
    • 3 egg yolks
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon caster sugar
    • pinch ground black pepper
    • dash hot pepper sauce, such as Tabasco
    • 8 eggs
    • 8 slices rye bread
    • 225g smoked salmon, cut into thin slices
    • 1 tablespoon chopped fresh parsley for garnish
    • 1 teaspoon capers for garnish

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    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 while stirring constantly, for 6 to 8 minutes or until sauce is thick enough to coat the back of the spoon.
    2. In a large stock pot heat 2 litres of salted water to the boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
    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 sauce; garnish with parsley and capers.
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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (54)

    by
    102

    I tried this recipe as a more healthful way to make one of my favorite breakfast dishes (and to also use some leftover smoked salmon I had). I loved the idea of using yogurt in place of butter for the hollandaise sauce, and I didn't miss the extra fat at all! Overall, a great recipe, but I think I'll stick to whole wheat english muffins instead of rye. Also, don't forget to put a teaspoon or two of white vinegar into your poaching water. It will help keep the egg whites intact while cooking. Make sure the water is at a gentle boil rather than an all-out rolling one.  -  12 Aug 2008  (Review from Allrecipes US | Canada)

    by
    40

    This is one of the best recipes I've tried so far. As others have mentioned the sauce is tart but this goes perfectly with smoked Salmon. The sauce has more of an acidic lemon flavor than a butter flavor which you'll get with other benedict recipes. This low calorie version of my all time favorite food will be added to my recipe box as a new staple. As others suggested I diced up a roma tomato and garnished with fresh dill. I think the tomato and dill really made this dish shine. Didn't use the capers or parsley though. Make it even healthier by using whole grain/light english muffins!! Ciao  -  08 Mar 2010  (Review from Allrecipes US | Canada)

    by
    40

    I was really disappointed with this recipe. The egg and rye bread part was ok...a quick note, it doesn't take as long to cook the eggs as the recipe suggests...I ended up with hard boiled eggs instead of ones with a nice runny middle (I'm sure that was operator error as I should've watched them closer). The sauce though was not what I wanted at all. The taste of plain yogurt overpowered all the other ingredients. Most hollandaise sauce recipes I've seen call for butter not yogurt but I thought I'd try it anyway. It was super tart and did not suit my family's taste at all, even after adding 1/4 cup of butter. I would do this again but only with a different sauce. (I didn't add the salmon but might try next time when I try a different sauce).  -  08 Apr 2006  (Review from Allrecipes US | Canada)

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