Salmon eggs benedict
3
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Enjoy this classic breakfast option the healthier way. By using 99% fat-free plain yoghurt instead of butter to make the hollandaise, you create a luscious sauce that is just as delicious.
Ingredients
Egg(s)
1 medium
Wholemeal sourdough bread
1 slice(s), (35g), toasted
Smoked salmon
1 slice(s), (25g)
Fresh lemon rind
¼ tsp, finely grated
Fresh flat-leaf parsley
1 tbs, to serve
Egg yolk
1 medium
Lemon juice
½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Dijon mustard
½ tsp
Instructions
1
To make hollandaise sauce, combine yolk, juice and yoghurt in a heatproof bowl. Sit bowl over a saucepan of gently simmering water, ensuring base of bowl is not touching water. Cook, whisking, for 5-8 minutes or until thickened. Whisk in mustard and lightly season with salt. Remove bowl from saucepan and set aside.
2
Half-fill a medium saucepan with water and bring to a simmer. Carefully crack egg into a cup, then slide egg into water. Poach egg gently for 3–4 minutes or until egg white is set and yolk is still soft or cooked to your liking. Top toast with smoked salmon, poached egg and hollandaise sauce. Sprinkle with rind and parsley, and season with pepper. Serve immediately.
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