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Eggs Benny Salmon Benedict -- special sauce Recipe
by Foodessa

Eggs Benny Salmon Benedict -- special sauce

Egg Benedict became Eggs 'Benny' with Smoked SALMON, Tomatoes and black Olives with a Caper Cucumber Yogurt sweet/sour sauce

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Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: Canada Canadian
Cook time: Servings: 2 persons


  • . < American / Metric measures >
  • . 4 large eggs
  • . 1 tbsp. white vinegar or lemon juice
  • . 4 slices of toasted bread
  • . Dijon mustard (for spread on bread)
  • . 8 small slices of Smoked salmon
  • . 8 slices of ripe red tomato
  • .
  • . SAUCE:
  • . 1/2 cup (125ml) 2%+ plain yogurt
  • . 1/2 a small 'baladi' cucumber, shredded
  • . 1 tsp. (5ml) capers, squashed
  • . 1/4 tsp. (1ml) sea salt
  • . 1/4 tsp. (1ml) 'fleur d'ail' (garlic flower)
  • . 1 tsp. (5ml) Dijon mustard
  • . 1 tsp. (5ml) extra virgin Olive oil
  • . 1/2 tsp. (2.5ml) lime or lemon juice
  • . 1 tsp. (5ml) maple syrup
  • .
  • . a handful of pitted black olives, sliced (garnish)


  1. . SAUCE: Prepare all ingredients for sauce in a small bowl. Whisk it right before serving.
  2. . Preparing toasted BREAD and SPREAD: Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: salmon, tomato etc...). Set aside.
  3. . POACHING EGGS: Use two tiny bowls to place your initial cracked eggs. Set aside. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts rising to the surface. A soft set appearance should be evident. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
  4. . ASSEMBLY: Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
  5. . When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.
  6. . Garnish with sliced pitted olives. Serve and enjoy.
  7. . Flavourful