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!
Smoked Salmon Eggs Benedict:
English muffin, toasted
avocado, thinly sliced
green onion, diced (for garnish, optional)
Creamy Yogurt Sauce:
lemon juice, freshly squeezed
pinch salt, to taste
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.
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.