Here’s a twist on eggs Benedict, and a simpler, lighter way to start the day. You can make the sauce the night before, freeing you up in the morning to poach the eggs. Eureka lemons impart a tart, bright taste that livens up this dish. Serves 4.
December 04, 2015


To make sauce, whisk together in a small bowl yogurt, lemon zest and juice and dill, mixing well. Cover and refrigerate until ready to use, up to 1 day.

Toast muffin halves and place on 4 plates. Spoon a little lemon sauce on each muffin half and top with 2 salmon slices.

To poach eggs, fill a medium saucepan ⅔ full with water and bring to a simmer over medium heat. Add lemon juice. Crack 1 egg into a ramekin or a small bowl. Whisk the water to create a vortex, and gently pour egg into the spinning water. Repeat with remaining 3 eggs, one at a time, and gently simmer for 2 to 3 minutes. Using a slotted spoon, remove eggs, shake off any excess water and place on top of salmon.

Spoon more yogurt sauce over each egg, sprinkle with salt and pepper and garnish with dill. Serve immediately, with lemon wedges on the side.

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  • 1 cup plain Greek yogurt
  • Zest and juice of 1 Eureka lemon
  • 2 tablespoons chopped fresh dill
  • 2 English muffins, split
  • 8 slices smoked salmon
  • 1 teaspoon freshly squeezed lemon juice
  • 4 eggs
  • Sea salt and freshly cracked black pepper
  • Dill sprigs, for garnish
  • Eureka lemon wedges, for serving
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