Try this Eggs Benedict with Salmon recipe, or contribute your own.
Suggest a better descriptionPlace hot slices of toast on warm plates. Top each with slice of smoked salmon, then hot poach egg. Drizzle with Yogurt Hollandaise. Garnish with parsley and capers. Makes 8 servings. YOGURT HOLLANDAISE: In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot pepper sauce; cook over simmering water, stirring constantly, for 6 to 8 minutes or until sauce is thick enough to coat back of spoon. (Sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.) Makes 1 cup Typed in MMFormat by cjhartlin@msn.com Source: Canadian Livings Family Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 177 | ||
Calories from Fat: 125 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 630.7mg | 194 % | |
Sodium 47.7mg | 2 % | |
Potassium 113.5mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.7g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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