Serves: 4

Salmon-Sauced Bennies

Serves: 4


1/2 cup smoked salmon spreadable cream cheese
1/4 teaspoon dill weed

8 large eggs

4 whole wheat English muffins, split and toasted


Combine cream cheese, dill and 2 tablespoons water in small saucepan. Heat and stir on medium-low until smooth. Reduce heat to low. Stir occasionally.

Pour water into large frying pan until 1 1/2 to 2 inches deep. Bring to a boil. Reduce heat to medium-low. Water should continue to simmer (see Note). Break 1 egg into shallow dish. Slip egg into water. Repeat with remaining eggs. Cook for about 4 minutes until whites are set and yolks reach desired doneness.

Remove eggs with slotted spoon, shaking gently to remove excess water. Place on muffin halves. Spoon cream cheese mixture onto eggs.

1 serving: 352 Calories; 17.4 g Total Fat (6 g Mono, 2.1 g Poly, 6.8 g Sat); 450 mg Cholesterol; 29 g Carbohydrate; 4 g Fibre; 21 g Protein; 761 mg Sodium

Note: To help poached eggs retain their shape, add 1 teaspoon white vinegar to the simmering water before adding the eggs.

Reprinted from 4-Ingredient Recipes © Company's Coming Publishing Limited.

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