Weekly Featured Recipe

Smoked Salmon Eggs Benedict

  • Servings: 2-4
  • Time: 25 mins
  • Difficulty: easy
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Credit: Brunch and Breakfast


-1/4 cup light sour cream

1 tsp. yellow mustard

3-4 tsp. low fat milk

8 eggs

4 whole wheat English muffins, split and toasted

4 oz. thinly sliced smoked salmon (lox-style)

Freshly snipped chives for garnish

Smoked paprika for garnish


  1. For sauce, in a small bowl combine sour cream, lemon juice and mustard.  Stir in enough milk to reach desired consistency. Set aside.
  2. Lightly grease four cups of an egg poaching pan.  Place poacher cups over the pan of boiling water; reduce heat to to simmering.  Slip each egg into a poacher cup.  Cook, covered, for 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs.  Invert poacher cups to transfer eggs to a large pan of warm water to keep them warm.
  3. Layer muffin halves with smoked salmon and poached eggs.  Spoon sauce over eggs and sprinkle with chives and paprika.