Smoked Salmon Eggs Benedict

Smoked salmon is a welcome substitute for traditional ham or Canadian bacon in this unique take on Eggs Benedict. Make your own hollandaise sauce with dry mustard, sour cream and lemon juice.

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Smoked Salmon Eggs Benedict

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Smoked Salmon Eggs Benedict

Directions

  1. For sauce, in a small bowl combine sour cream, lemon juice, and dry mustard. Add enough of the milk to make sauce of desired consistency. Set aside.
  2. Lightly grease four cups of an egg poaching pan.* Place the poacher cups over boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break one of the eggs into a measuring cup. Carefully slide egg into a poacher cup. Repeat with the remaining three eggs. Cover; cook for 6 to 8 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.
  3. Top muffin halves with smoked salmon. Top with poached eggs. Spoon sauce over top. If desired, top with diced sweet pepper and/or onion slices. Sprinkle with black pepper.

From the Test Kitchen

*

If you don't have an egg-poaching pan, lightly grease a 2-quart saucepan with vegetable oil or shortening. Fill the pan halfway with water. Bring water to boiling; reduce heat to simmering. Break one egg into a measuring cup. Carefully slide egg into water, holding the lip of the cup as close to the water as possible. Repeat with the remaining three eggs, spacing eggs equally. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.

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Nutrition Facts (Smoked Salmon Eggs Benedict)

  • Per serving:
  • 259 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 197 mg chol. ,
  • 888 mg sodium ,
  • 28 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 18 g pro.
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