| 10 | 20 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 1/2 cup | Greek yogurt, plain, fat-free |
| 1 tbsp | Canola oil |
| 1 tsp | Lemon juice (fresh) |
| 1 tbsp | Dill, fresh (chopped; plus sprigs for garnish) |
| 1 tbsp drained | Capers, canned |
| 1/2 tsp | Lemon peel (zest) |
| 2 muffin | English muffin, whole-wheat |
| 86 gm | Pacific salmon, smoked (thinly sliced smoked) |
| 3 tbsp | White wine vinegar |
| 4 medium | Egg |
In a medium bowl, whisk the yogurt and oil until blended. Then whisk in the lemon juice, and stir in the chopped dill, capers, and lemon zest. Set aside.
Toast the English muffins and place a slice or two of salmon on top of each English muffin half.
Fill a large, deep skillet about 3/4-inch (2 cm) to the top with water and bring to a boil over high heat. Add vinegar, and then reduce the heat to medium-low.
Crack an egg into a small bowl, and then gently add it to boiling water. Repeat with remaining eggs until all four eggs are in the skillet. Cook until the whites of the eggs are set but the yolks are still slightly runny - about 3 minutes. Use a slotted spoon to transfer eggs to a paper towel to drain.
To serve, transfer each egg to a salmon-topped English muffin half, pour 2 tbsp (25 mL) of sauce on top, and garnish with a sprig of dill.
Quick Tip: Not comfortable with pouching eggs? Try frying the eggs over easy in a nonstick skillet.
| Grain | 0.9 |
| Meat | 0.3 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.2 |
