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Photo of Scotch salmon eggs Benedict by WW

Scotch salmon eggs Benedict

3
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
Got leftover smoked salmon after making this recipe? Try this deliciously quick appetizer: Spread whole-grain crackers with reduced-fat cream cheese, top with thin strips of salmon, and place a small dill sprig on each.

Ingredients

1% low fat milk

⅓ cup(s)

Cornstarch

1½ tsp(s)

Fresh lemon juice

1 tsp(s)

Dijon mustard

¼ tsp(s)

Table salt

⅛ tsp(s)

Unsalted butter

1 tsp(s)

Fresh dill

1 tsp(s), chopped, plus 2 small sprigs for garnish

Lemon zest

¼ tsp(s), grated

Egg

2 large

Light whole wheat English muffin

1 muffin(s), split and toasted Portion Size 1

Smoked salmon

1½ oz, about 3 or 4 thin slices

Instructions

  1. In small saucepan, whisk milk and cornstarch until smooth. Whisk in lemon juice, mustard, and salt. Over medium heat, set saucepan. Cook, whisking, until sauce boils, about 3 minutes. Reduce heat to low; simmer 2 minutes, whisking frequently. Remove saucepan from heat; whisk in butter, chopped dill, and lemon zest, whisking until butter melts.
  2. Fill small deep skillet with water and bring to boil. Reduce heat so water just simmers. Crack eggs into skillet and cook until whites are firm but yolks are still soft, 4 to 5 minutes. Remove eggs with slotted spoon to paper towels to drain briefly.
  3. On each of 2 plates, place 1 muffin half. Top each with half of salmon, 1 egg, and half of sauce. Garnish each with dill sprig.
  4. Serving size: 1 muffin half, 3⁄4 oz salmon, 1 egg, and about 2 tbsp sauce

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