Breakfast & Brunchbellyfull
(Lighter) Eggs Benedict with Smoked Salmon
This Eggs Benedict with Smoked Salmon is a lighter version of Classic Eggs Benedict and it’s actually easier, too!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- measuring cup
📝 Preparation Steps
1
To make the sauce: in a small bowl, combine the sour cream, lemon juice, mustard, and milk. Set aside.
lemon juice1 teaspoon
2
Lightly grease a deep, large nonstick sauté pan with vegetable oil; fill pan halfway with water. Bring to a boil, then reduce heat to a simmer. Break one egg into a measuring cup; carefully slide egg into the water, holding lip of the cup as close to the water as possible. (Repeat with remaining eggs, allowing a decent amount of space in between each one.) Simmer, uncovered, for ⏱️ 3-4 minutes or until whites are set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.
large eggs4
3
Top muffin halves with smoked salmon and a poached egg. Spoon sauce over the top and sprinkle with red onion, scallions, and black pepper to taste. Serve immediately.
diced red oniondiced scallions
Nutrition Facts
calories
138 kcal
fat Content
8 g
serving Size
1 serving
sodium Content
338 mg
protein Content
13 g
cholesterol Content
222 mg
carbohydrate Content
2 g
saturated Fat Content
2 g
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