Photo of Smoked Salmon Eggs Benedict by WW

Smoked Salmon Eggs Benedict

3 - 6
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Have a fancy breakfast any day of the week with this easy 25-minute version of the classic. Our technique for hollandaise is foolproof, tasty, and fast. If you’d like to include some veggies, wilted spinach would be a great addition.


Low-fat milk



1½ tsp(s)


1 item(s), zested (1/4 tsp) and juiced (2 tsp)

Dijon mustard

¼ tsp(s)

Table salt


Unsalted butter

1 tsp(s)

Fresh dill

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

Lemon zest

¼ tsp(s)

Light whole wheat English muffin

1 muffin(s), split and toasted


2 large egg(s)

Smoked salmon

1½ oz, (about 3 or 4 thin slices)


  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. Per serving (1 muffin half, 3⁄4 oz salmon, 1 egg, and about 2 tbsp sauce)