With an interesting variation of Hollandaise, Eggs Benedict with Salmon greatly differs from the original, but produces superb results nonetheless.
Eggs Benedict with Salmon

Eggs Benedict with Salmon
Prep time
Cook time
Total time
Recipe type: Brunch
Cuisine: American
Serves: 8
  • 8 slices rye or pumpernickel bread, toasted and buttered
  • 8 thin slices smoked salmon
  • 8 hot poached eggs
  • Yogurt Hollandaise *
  • fresh chives, snipped
  • seeded fresh ripe tomato, cut into 1/2-inch dice
Yogurt Hollandaise:
  • 3/4 Cup plain low-fat yogurt
  • 2 teaspoons lemon juice
  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon each salt and granulated sugar
  • 1 pinch of pepper
  • 1 dash of hot pepper sauce
  1. Place hot slices of toast on warm plates. Top each with slice of smoked salmon, then hot poached egg.
  2. Drizzle with Yogurt Hollandaise.
  3. Garnish with chives and sliced tomatoes.
  1. In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot pepper sauce; cook over simmering water, stirring constantly, for 6 to 8 minutes or until sauce is thick enough to coat back of spoon.
  2. Sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.
  3. Makes 1 cup
The yogurt sauce is a bit lighter in calories and lower in cholesterol than traditional Hollandaise, but comparable in flavor.

Serve with home fried potatoes cooked very crisp. Perfect with fresh squeezed orange juice and brewed coffee.


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