Smoked Salmon Benedict

Smoked Salmon Benedict
12 servings, 2 topped English muffin halves each


Ingredients Weights Measures
heavy cream 32 fl oz 1 qt.
GREY POUPON Bistro Sauce 8 oz. 1/2 cup
GREY POUPON Classic Dijon Mustard 1 oz. 2 Tbsp.
eggs 3 lb. 2 doz.
English muffins, split - 12 each
Colby Jack cheese slices (1 oz. each) 12 oz. 12 slices
smoked salmon, thinly sliced 1-1/2 lb. -
paprika - 1-1/2 tsp.
coarse ground black pepper - 1-1/2 tsp.
green onions, thinly sliced 1 oz. 1/4 cup


BRING cream just to simmer in saucepan; cook on medium-low heat 5 min. Turn off heat. Whisk in bistro sauce and mustard until well blended. Cover pan with foil. Hold on stove until ready to use.

FOR each serving: Poach 2 eggs. Meanwhile, toast 2 English muffin halves; top each with 1 cheese slice. Place under salamander 30 sec. or until cheese is melted.

PLACE muffin halves on serving plate; top each half with 1 oz. salmon, 1 poached egg and 3 Tbsp. bistro sauce mixture. Sprinkle evenly with 1/8 tsp. each paprika and black pepper. Garnish plate with 1 tsp. onions.

Kraft Kitchens Tips

Prepare using whole grain or sourdough English muffins and GREY POUPON Country Dijon Mustard.
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