Scotch salmon eggs Benedict
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Got leftover smoked salmon after making this recipe? Try this deliciously quick appetizer: Spread whole-grain crackers with reduced-fat cream cheese, top with thin strips of salmon, and place a small dill sprig on each.
Ingredients
1% low fat milk
⅓ cup(s)
Cornstarch
1½ tsp
Fresh lemon juice
2 tsp
Dijon mustard
¼ tsp
Table salt
⅛ tsp
Unsalted butter
1 tsp
Dill
1 tsp, chopped, plus 2 small sprigs for garnish
Lemon zest
¼ tsp, grated
Egg
2 large egg(s)
Light whole wheat English muffin
1 item(s), split and toasted
Smoked salmon, lox
1½ oz, about 3 or 4 thin slices
Instructions
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
Serving size: 1 muffin half, 3⁄4 oz salmon, 1 egg, and about 2 tbsp sauce
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