(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!
Servings: 4
Ingredients
- 1/4 cup light sour cream
- 1 teaspoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 teaspoons skim milk
- 4 large eggs
- 2 whole English Muffins , split and toasted
- 4 ounces thinly sliced smoked salmon
- diced red onion
- diced scallions
- fresh ground black pepper
Instructions
- To make the sauce: in a small bowl, combine the sour cream, lemon juice, mustard, and milk. Set aside.
- 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.
- 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.
Nutrition
Calories: 138kcal | Carbohydrates: 2g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 222mg | Sodium: 338mg | Potassium: 158mg | Vitamin A: 380IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 1.2mg