Smoked Salmon Eggs Benedict with Creamy Dill Caper Sauce

Smoked Salmon Eggs Benedict with Creamy Dill Caper Sauce

This dish takes Eggs Benedict to new heights with silky, smoked salmon and a creamy sauce laced with dill and capers. Full of decadent flavour and so much healthier than traditional Hollandaise, the sauce made with canola oil is a heavenly alternative. Recipe courtesy of CanolaInfo.

4 people
  • Ingredients
    • 1/2 cup nonfat plain yogurt (125 mL)
    • 1 Tbsp canola oil (15 mL)
    • 1 tsp fresh lemon juice (5 mL)
    • 1 Tbsp chopped fresh dill, plus sprigs for garnish (15 mL)
    • 1 Tbsp capers, drained (15 mL)
    • 1/2 tsp finely grated lemon zest (2 mL)
    • 2 whole-grain English muffins (2)
    • 3 oz thinly sliced smoked salmon (90 g)
    • 4 medium eggs (4)
    • 3 Tbsp white wine vinegar (45 mL)
  • Directions

    To make sauce:

    1. In medium bowl, whisk yogurt and canola oil until blended. Whisk in lemon juice, then stir in chopped dill, capers and lemon zest. Toast English muffins. Place slice or two of salmon on top of each English muffin half.

    To poach eggs:

    1. Fill large, deep skillet about 3/4-inch (2 cm) to top with water and bring to boil over high heat. Add vinegar, then reduce heat to medium-low. Crack egg into small bowl, then gently add it to boiling water. Repeat with remaining eggs until all four eggs are in skillet. Cook until whites of eggs are set but yolks are still slightly runny, about 3 minutes. Use slotted spoon to transfer eggs to paper towel to drain. (Alternatively, cook eggs over-easy in nonstick skillet.)


    1. Transfer each egg to salmon-topped English muffin half. Pour 2 Tbsp. (30 mL) of sauce on top of each muffin and garnish each with sprig of dill.

Nutritional Analysis

Serving Size
1 piece
Total Fat
9 g
Saturated Fat
2 g
170 mg
390 mg
19 g
2 g
4 g
13 g
102 mg