Lighter Eggs Benedict with Smoked Salmon Recipe
Introduction
Enjoy a lighter twist on the classic Eggs Benedict by swapping hollandaise for a tangy sour cream sauce and adding smoked salmon for a flavorful, elegant breakfast. This dish is quick to prepare and perfect for a special morning treat.
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, to taste
- Diced scallions, to taste
- Fresh ground black pepper, to taste
Instructions
- Step 1: In a small bowl, mix together the light sour cream, lemon juice, Dijon mustard, and skim milk until smooth. Set this sauce aside.
- Step 2: Lightly grease a deep, large nonstick sauté pan with vegetable oil and fill it halfway with water. Bring the water to a boil, then reduce the heat to a gentle simmer.
- Step 3: Crack one egg into a measuring cup, then carefully slide it into the simmering water, holding the cup’s lip just above the surface to avoid breaking the yolk. Repeat with the remaining eggs, spacing them apart.
- Step 4: Poach the eggs uncovered for 3 to 4 minutes, until the whites are set and the yolks start to thicken but remain soft.
- Step 5: Use a slotted spoon to gently lift the eggs from the water and drain briefly.
- Step 6: Place the toasted English muffin halves on plates, top each with smoked salmon and a poached egg.
- Step 7: Spoon the prepared sour cream sauce over the eggs, then sprinkle with diced red onion, scallions, and freshly ground black pepper to taste. Serve immediately.
Tips & Variations
- For a richer sauce, stir in a bit of fresh dill or chives to the sour cream mixture.
- Use a splash of white vinegar in the poaching water to help the egg whites set more neatly.
- Swap smoked salmon for Canadian bacon or sautéed spinach for a different flavor profile.
- To save time, poach the eggs in advance and gently reheat them in warm water before serving.
Storage
It’s best to enjoy Eggs Benedict fresh for optimal texture and flavor. If needed, store leftover sauce in an airtight container in the refrigerator for up to 2 days. Poached eggs are not ideal for reheating as they may become rubbery, but you can gently warm the sauce and toast for a quick remake.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the poached eggs ahead of time?
You can poach eggs ahead and chill them in cold water, then reheat by dipping briefly in warm water before serving, though fresh poached eggs taste best.
What can I use instead of English muffins?
Try toasted bagels, sourdough bread, or even sliced and grilled zucchini for a low-carb alternative.
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Lighter Eggs Benedict with Smoked Salmon Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This lighter version of classic Eggs Benedict swaps out the rich hollandaise sauce for a tangy light sour cream sauce, paired with delicate smoked salmon and perfectly poached eggs over toasted English muffins. It’s a fresh, satisfying brunch option that’s both elegant and easy to prepare.
Ingredients
Sauce
- 1/4 cup light sour cream
- 1 teaspoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 teaspoons skim milk
Poached Eggs and Assembly
- 4 large eggs
- 2 whole English muffins, split and toasted
- 4 ounces thinly sliced smoked salmon
- Diced red onion, for garnish
- Diced scallions, for garnish
- Fresh ground black pepper, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the light sour cream, lemon juice, Dijon mustard, and skim milk until smooth and well combined. Set this sauce aside at room temperature while you poach the eggs.
- Poach the eggs: Lightly grease a deep, large nonstick sauté pan with a small amount of vegetable oil. Fill the pan halfway with water and bring it to a boil over medium-high heat. Reduce the heat to a gentle simmer. Crack one egg into a measuring cup, then carefully slide the egg into the simmering water as close to the surface as possible. Repeat with the remaining eggs, making sure there’s enough space between each egg to prevent them from sticking together. Allow the eggs to simmer uncovered for 3-4 minutes, or until the egg whites are set but the yolks are still slightly thickened and soft. Use a slotted spoon to carefully lift the poached eggs from the water.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with slices of smoked salmon, then gently place a poached egg on top. Spoon the prepared light sour cream sauce generously over the eggs, and finish by sprinkling diced red onion, scallions, and freshly ground black pepper to taste. Serve immediately while warm.
Notes
- For perfectly poached eggs, use fresh eggs and keep the water at a gentle simmer.
- You can advance prep the sauce and store it covered in the refrigerator for up to 1 day.
- Use an English muffin toaster or oven broiler to get evenly toasted muffin halves.
- This recipe is lighter than traditional Eggs Benedict since it replaces hollandaise sauce with a sour cream-based sauce and uses skim milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Keywords: Eggs Benedict, poached eggs, smoked salmon, light sour cream sauce, brunch, healthy breakfast, easy brunch recipe
