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Photo of Eggs Benedict with smoked salmon by WW

Eggs Benedict with smoked salmon

3
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
What's more luxurious than an Eggs Benedict on a slow weekend morning? In this lighter version we have replaced bacon with smoked salmon topped with a smart and simple alternative to buttery hollandaise sauce. Eggs Benedict works just as well for breakfast, as for brunch or a lunch.

Ingredients

Semi Skimmed Milk

75 ml

Cornflour

1 teaspoon(s), level

Lemon Juice, Fresh

2 teaspoon(s)

Dijon Mustard

¼ teaspoon(s), heaped

Low Fat Spread

1 teaspoon(s), level

Dill, Fresh

1 teaspoon(s), chopped

Lemon

¼ zest(s) of 1

Egg, whole, raw

2 medium, raw

Calorie Controlled White Bread

2 slice(s)

Smoked salmon

40 g

Instructions

  1. Whisk together the milk and cornflour in a saucepan, then whisk in the lemon juice, mustard and a pinch of salt. Heat the sauce while stirring until it boils. Lower the heat and simmer for about 2 minutes, whisking constantly. Remove from the heat and stir in the butter, dill and lemon zest. Whisk until the butter melts.
  2. Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
  3. Toast the bread and top with the salmon and eggs. Drizzle with the hollandaise and scatter over extra dill to serve.

Notes

You can add spinach, if you like.

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