Eggs Royale: Smoked Salmon Eggs Benedict

This Smoked Salmon Eggs Benedict is an Easy and Healthy Brunch Recipe. It's made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!

5 from 4 votes

Eggs Royale: Smoked Salmon Eggs Benedict

This Eggs Royale is a seafood twist on the classic Eggs Benedict. It’s made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 393kcal

Author: Sarah Trenalone

Ingredients

Smoked Salmon Eggs Benedict:

8 ounces smoked salmon
2 eggs
1 English muffin, toasted
½ avocado, thinly sliced
1 green onion, diced (for garnish, optional)

Creamy Yogurt Sauce:

½ cup plain yogurt
1 tablespoon Dijon mustard
2 teaspoons lemon juice, freshly squeezed
pinch salt, to taste

Instructions

Poaching the Eggs:

Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.
Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg.
Allow eggs to simmer for 3-5 minutes. (3 minutes for a runny egg, 5 minutes for a well done egg.)
Use a slotted spoon to remove eggs from water. Set eggs on a paper towel to get rid of excess water.

Making the Creamy Yogurt Sauce:

Mix all ingredients together. Salt to taste.

Assembling the Smoked Salmon Eggs Benedict:

Layer one slice of the English muffin, half the avocado, and half the smoked salmon.
Add a poached egg to each stack, and top with the sauce.
Garnish with green onion if desired. Serve immediately.

Notes

Nutrition Note: Calories in lox can vary depending on the type of lox used. In general, wild Pacific salmon is leaner, and farmed salmon is fattier.

Nutrition