Smoked Salmon “Eggs Benedict” with Yogurt-Dill Sauce

Oh my goodness, y’all. I had another post planned for today, but after eating this amazing dish for breakfast I couldn’t wait to share it. I have a thing for smoked salmon. It’s one of the things I “splurge” on each week when I do my shopping. Oh, and remember how much I like dill? Go ahead and add some smoked salmon and it’s basically a match made in heaven. Well, food heaven anyway.

On school days, I don’t always get to do much more than a smoothie or shake for breakfast – getting the kids ready and fed is priority number one. This morning, though, I had a craving for something super savory. Something like…Eggs Benedict! Of course, while delicious, that normally consists of some not-so-healthy stuff. Was I going to let that stop me? Nope.

Instead of the traditional hollandaise, I came up with a delicious, creamy yogurt sauce. I swapped out canadian bacon for smoked salmon, and used a whole grain english muffin half for the base.

It was DELICIOUS.

Here’s the recipe. Try it tomorrow. Try it tonight. Just try it!

Smoked Salmon "Eggs Benedict" with Yogurt-Dill Sauce

This healthy twist on the classic eggs benedict will have you drooling!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Servings 1

Ingredients

  

• 1 slice whole grain toast or english muffin half
• 1 tbs english cucumber, sliced
• 2 oz smoked salmon (about 1 slice)
• 2 tbs plain greek yogurt
• 1 tbs fresh lemon juice
• 1 clove garlic, minced
• 2 tsp fresh dill, divided
• 1 tsp milk
• 1 tsp white vinegar
• 1 egg
• 1/8 tsp salt
• 1/8 tsp pepper
• dash cayenne pepper optional

Instructions

 

• Bring a small pot of water (about 2/3 full) to a boil. While water heats, mix yogurt, lemon juice, garlic, milk, 1 tsp dill, salt and pepper together until well combined. Set aside.
• Toast the bread or english muffin and set aside.
• Once water has reached a boil, reduce to a simmer. Add vinegar. Crack egg into a ramekin or cup, and slowly pour into the simmering water (if you're comfortable doing so, you can also crack the egg directly into the water). Let simmer for 3 minutes.
• Carefully remove egg from pot with a slotted spoon and set aside on a paper-towel lined plate.
• To assemble, spread a small amount of yogurt sauce on the toast/english muffin. Add cucumber slices and salmon, and top with poached egg. Drizzle yogurt sauce over top. Garnish with remaining dill, a dash of pepper and cayenne pepper (if desired).

Keyword breakfast, eggs, salmon