For a richer sauce, use full-fat Greek yogurt. Make sure the water is simmering, not boiling vigorously, for perfectly poached eggs. If you don't have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water.
Eggs Benedict with Salmon
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS183
Elevate your brunch game with this sophisticated twist on Eggs Benedict. Silky yogurt-based sauce, rich smoked salmon, and hearty rye bread combine for a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol271 mg
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Fiber2 g
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Protein16 g
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Saturated Fat3 g
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Sodium617 mg
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Sugar3 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 mins To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
02 Step
Recipe View 10 mins In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
03 Step
Recipe View 5 mins To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
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Moises Grimes
Jun 25, 2025My family raved about this brunch dish. I'll definitely be making it again!
Damian Powlowski
Oct 18, 2024I loved the addition of smoked salmon; it added a wonderful depth of flavor.
Lyric Spinka
Jul 27, 2024This recipe was surprisingly easy to follow, and the yogurt sauce was a revelation!