Smoked salmon Eggs Benedict with creamy dill caper sauce

This dish takes Eggs Benedict to new heights with silky, smoked salmon and a creamy sauce laced with dill and capers
smoked salmon eggs benedict with creamy dill caper sauce
4 servings / 20 min 

Prep 10 min / Cook 10 min 

  • 1/2 cup (125 mL) nonfat plain yogurt 
  • 1 tbsp (15 mL) canola oil 
  • 1 tsp (5 mL) fresh lemon juice
  • 1 tbsp (15 mL) chopped fresh dill, plus sprigs for garnish 
  • 1 tbsp (15 mL) capers, drained 
  • 1/2 tsp (2 mL) finely grated lemon zest 
  • 2 whole-grain English muffins 
  • 3 oz (90 g) thinly sliced smoked salmon 
  • 4 medium eggs 
  • 3 tbsp (45 mL) white wine vinegar 
  1. To make sauce: In medium bowl, whisk yogurt and canola oil until blended. Whisk in lemon juice, then stir in chopped dill, capers and lemon zest. 
  2. Toast English muffins. Place slice or two of salmon on top of each English muffin half. 
  3. To poach eggs: Fill large, deep skillet about 3/4-inch (2 cm) to top with water and bring to boil over high heat. Add vinegar, and then reduce heat to medium-low. Crack egg into small bowl, and then gently add it to boiling water. Repeat with remaining eggs until all four eggs are in skillet. Cook until whites of eggs are set but yolks are still slightly runny, about 3 minutes. Use slotted spoon to transfer eggs to paper towel to drain. (Alternatively, cook eggs over-easy in nonstick skillet.) 
  4. Presentation: Transfer each egg to salmon-topped English muffin half. Pour 2 tbsp (25 mL) of sauce on top of each muffin half and garnish each with sprig of dill. 
Nutritional info per serving (1 of 4) 
  • Calories 210
  • Protein 13 g
  • Total fat 9 g
    Saturated fat 2 g
    Cholesterol 170 mg
  • Carbohydrates 19 g
    Fibre 2 g
    Sugars 4 g
    Added sugars 0 g
  • Sodium 390 mg
  • Potassium 102 mg