Recipe by dakota kelly
"Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler."
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plain low-fat yogurt
prepared Dijon-style mustard
ground black pepper
hot pepper sauce
smoked salmon, cut into thin slices
chopped fresh parsley, for garnish
capers, for garnish
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.
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).
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
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.
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...
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...
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.
Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggs Benedict with Salmon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
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