Eggs Benedict

Serves 4

TIP: Low-fat buttermilk has a creamy texture, and a richness from the acidity that can substitute for higher fat dairy products such as cream, and sour cream.


  • 8 fresh chives
  • Salt and pepper
  • 2 tablespoons white vinegar
  • 4 large eggs
  • 2 whole-wheat English muffins, split in half
  • 4 slices smoked salmon (2 ounces)
  • 1/2 cup mixed baby greens


  1. Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Whisk in buttermilk, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
  2. Fill a large, deep skillet of water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through, but yolk is still runny, about 3-4 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
  3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon on each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs benedicts, garnish with remaining chives, and serve.