Smoked salmon eggs Benedict
1 item(s), zested (1/4 tsp) and juiced (2 tsp)
1 tsp(s), chopped, plus 2 small sprigs for garnish
Light whole wheat English muffin
1 item(s), split and toasted
1½ oz, (about 3 or 4 thin slices)
- 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.
- 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.
- 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.
- Per serving (1 muffin half, 3⁄4 oz salmon, 1 egg, and about 2 tbsp sauce)