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Salmon eggs benedict

Salmon eggs benedict

Total Time
20 min
5 min
15 min
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.



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


  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.


You can swap smoked salmon with a 95g can salmon in springwater (drained and flaked).