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Eggs Benedict

3/4 cup plain Greek low-fat yogurt
2 tsps  lemon juice
3 egg yolks
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp white sugar
1 dash ground black pepper
1 dash hot pepper sauce
8 eggs
4 Whole grain English muffins
8 oz smoked salmon (cut into thin slices)
1 tbsp fresh chopped parsley
1 tsp capers

1. Sauce
In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.

2. Eggs
In a large stockpot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.

3. Eggs Benedict
Toast English muffins and top each half with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce, garnish with parsley and capers.

Nutritional Information
Total Servings 8
Calories 210
Fat 8g
Carbohydrates 18g
Fiber 3g
Protein 16g

  Skip this one vital source unless your tolerance for learning through failure is high

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Richter Reco


Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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