Seafood Dishes

Eggs Benedict with Smoked Salmon


8 English muffins
8 eggs
8 slices smoked salmon
Butter for spreading

Hollandaise Sauce
1/2 cup (125 mL) hard margarine or butter
4 tbsp (60 mL) water
4 egg yolks
2 tbsp (30 mL) lemon juice
1/4 tsp (1 mL) salt
Dash of cayenne pepper

For hollandaise sauce:
Combine margarine and water in a 4 cup (1 L) microwave-safe liquid measuring cup. Microwave, uncovered, on high (100%) for about 1 minute until margarine is melted. Add egg yolks. Beat with whisk for 1 to 2 minutes until doubled in bulk. Add remaining 3 ingredients. Stir. Microwave on medium (50%) for about 1 minute, beating every 30 seconds to keep smooth. Sauce will be frothy and creamy. Makes 1 cup (250 mL).

To poach the eggs: Bring 3 inches (7.5 cm) of water to a boil. Reduce to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat process with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired. Remove eggs one at a time with a slotted spoon.

Cut English muffins in half and lightly toast. Place slices of smoked salmon on top of each muffin. Drain poached eggs when ready and place on top of fish. Season with salt. Drizzle hollandaise sauce on top of eggs. Makes 8 servings.

Nutrients per serving:

Calories: 380.7
Carbohydrate: 28.3 g
Protein: 16 g
Fat: 22.3 g
Sodium: 892.2 mg