Smoked Salmon "Eggs Benedict" with Yogurt-Dill Sauce
This healthy twist on the classic eggs benedict will have you drooling!
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).