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  1. Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

00:20:00 4 servings, 1 sandwich each
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4 servings, 1 sandwich each

Poached eggs, smoked salmon, croissants - these delicious sandwiches would make the perfect addition to your next brunch menu.

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What You Need

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Make It

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  • Mix dressing, yogurt, dill, honey and lemon zest until blended.
  • Add water to large skillet or saucepan; stir in vinegar. Bring to boil on medium-high heat. Keep water at a gentle simmer on medium-low heat. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels.
  • Fill croissants with salmon, eggs, dressing mixture and capers.


Prepare using Renée's Classic Ranch 1/2 Fat Dressing.


Substitute sliced ham for the salmon.

Serving Suggestion

For brunch, serve with a mixed green salad drizzled with your favourite Renée's Vinaigrette.


  • 4 servings, 1 sandwich each

Nutritional Information

Serving Size 4 servings, 1 sandwich each
Calories 460
% Daily Value
Total fat 29g
Saturated fat 10g
Cholesterol 260mg
Sodium 990mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 10g
Protein 20g
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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