Eggs Benedict with Salmon and Lighter Hollandaise

This lighter take on eggs Benedict delivers all the brunch luxury with less heaviness. Silky poached eggs and lightly salted salmon sit on toasted multigrain rolls, crowned with a bright, lemony hollandaise made with Greek yogurt. It is an elegant breakfast or brunch that comes together in about 20 minutes.

For more egg-centered breakfasts, try our Egg and Ham Tortilla Wrap, the crispy Potato Pancake with Fried Egg or the low-carb Ham and Cheese Egg Wrap — all quick, protein-rich morning favorites.

Ingredients

• 2 poached eggs
• 1-2 slices lightly salted salmon
• 10 g arugula
• 1 cucumber, thinly sliced
• 1 multigrain roll or bun, halved
• 1-2 tbsp hollandaise sauce

For the lighter hollandaise:

• 2 egg yolks
• 100 g (about 1/3 cup + 1 tbsp) Greek yogurt (or soy/cashew yogurt)
• 15 g (1 tbsp) butter or ghee, melted
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard (optional)
• Salt and chili pepper to taste

Instructions

1. Whisk the yolks with the yogurt, lemon juice and mustard in a heatproof bowl.
2. Bring a small pot of water to a boil, then reduce to a bare simmer. Set the bowl over the pot so it does not touch the water.
3. Stir constantly for 5-7 minutes until the sauce thickens to the texture of thick yogurt. Keep the heat low so the yolks do not scramble (target about 70-72°C / 158-162°F if using a thermometer).
4. Remove from the heat and whisk in the melted butter in a thin stream. Season with salt and chili pepper. Store in the fridge for 2-3 days; thin with a little hot water if it thickens too much.
5. Toast the roll halves. Poach the eggs in gently simmering water for about 3 minutes.
6. Layer each roll half with arugula, cucumber slices and salmon, top with a poached egg and spoon over the warm hollandaise. Serve immediately.

Tips

• Keep the bowl off the simmering water and stir constantly — gentle heat is the secret to a silky hollandaise that never scrambles.
• Poach the eggs in barely simmering water with a small splash of vinegar for neat, compact whites.
• Assemble just before serving so the rolls stay crisp. Serious Eats has excellent egg-poaching tutorials, and Allrecipes is a great source for more brunch inspiration.