Eggs Benedict With Salmon Recipe
Servings: 8
Ingredients
- 8 slc rye or possibly pumpernickel bread, toasted & buttered
- 8 x Thin slices smoked salmon
- 8 x Warm poached Large eggs Yogurt Hollandaise * Fresh parsley sprigs Capers
- 3/4 c. Plain low-fat yogurt
- 2 tsp Lemon juice
- 3 x Egg yolks
- 1/2 tsp Dijon mustard
- 1/4 tsp Each salt and granulated sugar Healthy pinch of pepper Dash of warm pepper sauce
Directions
- Place warm slices of toast on hot plates. Top each with slice of smoked salmon, then warm poach egg. Drizzle with Yogurt Hollandaise. Garnish with parsley and capers.
- Makes 8 servings.
- YOGURT HOLLANDAISE: In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and warm pepper sauce; cook over simmering water, stirring constantly, for 6 to 8 min or possibly till sauce is thick sufficient to coat back of spoon. (Sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.)
- Makes 1cup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 427 | |
| Calories from Fat 246 | 58% |
| Total Fat 27.33g | 34% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 204mg | 9% |
| Potassium 756mg | 22% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.23g | 1% |
| Protein 41.25g | 66% |
