Eggs Benedict with smoked salmon
3
Points®
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.
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