Low Sodium Eggs Benedict with Smoked Salmon
Elevate your brunch game with this irresistible Low Sodium Eggs Benedict with Smoked Salmon—a heart-healthy twist on the classic indulgence. Built on a foundation of toasty whole grain English muffins, this recipe features perfectly poached eggs, rich yet light low-sodium smoked salmon, and a velvety homemade hollandaise sauce made with unsalted butter, fresh lemon juice, and a touch of Dijon mustard. Garnished with delicate sprigs of fresh dill and chives, each bite is a harmonious blend of creamy, tangy, and smoky flavors. Quick and easy to prepare in just 30 minutes, this recipe combines gourmet flair with mindful ingredients, making it ideal for special occasions or everyday luxury. Perfect for brunch enthusiasts seeking a lower-sodium alternative without sacrificing taste, this dish is your go-to for a healthier yet decadent dining experience!
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Ingredients
- 2 whole grain English muffins
- 4 eggs
- 8 slices low sodium smoked salmon
- 1 tbsp white vinegar
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 2 egg yolks
- 1 tsp low sodium Dijon mustard
- 0.25 tsp ground black pepper
- 1 tbsp fresh dill
- 1 tbsp fresh chives
Directions
Step 1
Split the English muffins in half and toast them until golden brown.
Step 2
In a medium saucepan, fill about three inches with water and bring it to a gentle simmer. Add the white vinegar.
Step 3
Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs. Allow them to poach for about 3-4 minutes or until the whites are set, but the yolks remain soft.
Step 4
Using a slotted spoon, carefully remove the eggs from the water and set them on a paper towel-lined plate to drain.
Step 5
In a small saucepan, melt the unsalted butter over low heat.
Step 6
In a blender, combine egg yolks, lemon juice, low sodium Dijon mustard, and ground black pepper. Blend on high, then slowly drizzle in the melted butter until the sauce is thick and creamy.
Step 7
Place two halves of the toasted English muffins on each serving plate.
Step 8
Top each muffin half with two slices of salmon, a poached egg, and a generous spoonful of the prepared sauce.
Step 9
Garnish with fresh dill and chives.
Step 10
Serve immediately and enjoy your low sodium Eggs Benedict with smoked salmon.
Nutrition Facts
| Serving size | (638.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1133.7 |
| Total Fat 64.2g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1255mg | 0% |
| Sodium 1561.0mg | 0% |
| Total Carbohydrate 50.4g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 5.4g | |
| Protein 89.1g | 0% |
| Vitamin D 1000.6IU | 0% |
| Calcium 415.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1314.9mg | 0% |
Source of Calories