I am one of those people who can eat breakfast during any time of the day and it doesn't throw me or my schedule off. This week I got in touch with my creative and cultural side. My background is Norwegian and Finnish and I grew up with smoked salmon and pickled herring served often. I wanted to combine some favorite ingredients and come up with a lighter, but healthy dish.
Eggs Benedict is one of my favorite brunch specials but it is often a heavy meal with Canadian bacon, eggs and a heavy Hollandaise sauce. My nutrient dense, calorie conscious take on Eggs Benedict will hopefully soon become one of your weekend staples. This recipe is simple, delicious and extremely filling (but also light on the tummy!). I used siggi’s plain yogurt to perfect my dill yogurt sauce that was beautifully oozing off the edge of my Norwegian Smoked Salmon Eggs Benedict (gotta love food photography!) I hope you enjoy. :)
“By posting this recipe I am entering a recipe contest for a chance to win a trip to FNCE in Boston from siggi's. I received coupons for product used in testing this recipe. I was not compensated for my time.”
Norwegian Smoked Salmon Eggs Benedict with Dill Yogurt Sauce
Yield: 4 servings
- 1 (5.3 ounce) container 0% siggi's plain yogurt
- 1 tablespoon chopped fresh dill
- Juice of 1/2 lemon
- 1 teaspoon spicy mustard
- 1/2 teaspoon white pepper
- Salt to taste
- 2 whole wheat English muffins, cut in half and toasted
- 4 slices of smoked salmon
- 4 poached eggs
- Chopped parsley or chives for garnish, optional
- In a medium bowl, whisk together siggi's yogurt, dill, lemon juice, spicy mustard, white pepper, and salt, until combined.
- Top each toasted English muffin half with a slice of smoked salmon, a poached egg and a dollop of yogurt sauce. Sprinkle with chopped parsley for garnish. Repeat and enjoy.