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This is an innovation on Eggs Benedict adding smoked salmon, capers and onions to the mix making it enough for a meal. The sauce is an ersatz low-fat hollandaise .
POACH 2 eggs per person

LAYER sliced smoked salmon on largeslice rye toast

PLACE a layer of thinly-sliced red onion

PUT poached eggs on top of toast with salmon & onion


MIX 3 tbs.mayonnaise, 1 tbs. Dijon mustard, salt & pepper to taste, and 1/3 skimmed milk

WHISK sauce and heat over medium flame 1-2minutes

POUR sauce over eggs

GARNISH with sliced roasted red peppers

TIP- this sauce is also great on asparagus