Eggs Benedict with Salmon Recipe

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Most Helpful Positive Review

Aug 12, 2008

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.

—Stompy

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Most Helpful Critical Review

Apr 10, 2006

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).

—LDSGIRL

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45 Ratings

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Mar 09, 2010

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

—New2Cooking

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Mar 29, 2010

I gave this recipes 4 stars because its a great alternative to the real stuff. However, i did alter the recipe based on all the reviews. I used a couple of tablespoons of butter to give the sauce a bit of depth. I added a very small amount of lemon juice...maybe a tsp or two??? Instead of tabasco, I used cayenne pepper.

—MRSW00DY

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Jan 31, 2011

oh this is so very good!!! will make it again...didn't change a thing except added more capers and scaled it for two...a lovely tasty recipe...thanks...update...i wanted this but didn't have all the ingreds...used pkg hollandaise with a sprinkle of tarragon and cracked blk pepper and added capers after i took the picture and used a slice of the 'olive oil bread' from this site toasted for the base...i prefer the original recipe but it motivated me to wing it...it was very good...thanks again for the recipe and the idea...

—smitty

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Jul 26, 2005

Had this at a local diner recently and loved it. I cheated a bit and used packaged hollandaise sauce, and served on whole wheat muffins. It was delicious...

—NEWFMOMTIFF

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Feb 02, 2008

This is a really nice lower fat recipe, with lots of options to cater to your personal taste. As written, the sauce is quite tart. If you prefer a softer sauce, use dijonnaise mustard and half the lemon juice. Also adding dill as garnish really complements the salmon. To lower the fat even further, cook the egg whites instead of additional eggs.

—Zitaskitchen

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Oct 26, 2007

Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!

—Meatball

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Nutrition

Calories
223 kcal
11%

Carbohydrates
18.1 g
6%

Cholesterol
296 mg
99%

Fat
9.3 g
14%

Fiber
1.9 g
8%

Protein
16.4 g
33%

Sodium
617 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggs Benedict with Salmon

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 223
Calories from Fat: 83

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 2.8g 14 %
Cholesterol 296mg 99 %
Sodium 617mg 25 %
** Potassium 236mg 7 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 1.9g 8 %
Protein 16.4g 33 %
Sugars 3.4g
Vitamin A 8 %
Vitamin C 3 %
Calcium 13 %
Iron 23 %
** Thiamin 20 %
** Niacin 44 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.