It’s amazing how much my tastes have changed since childhood, and even over the last 8 years. Classified as a “picky eater”, whether it was because I actually did not like certain foods or because I just decided that I did not like them, there were many things that I would not touch. Mushrooms, watermelon, tomatoes and even rice were all on that list. Two other things that I would not have considered eating were eggs benedict (because of the hollandaise sauce) and smoked salmon (I just thought it sounded gross…boy was I wrong!).

Thank goodness I am over that! There is a world of food out there to discover. Giving food a fair chance and re-trying foods in different ways at different times throughout your whole life can really expand your palate and eating enjoyment. (For those of you who know me and my aversion to chicken…I get the irony here…)

This recipe combines many delicious flavours and foods into one amazing breakfast – it’s sure to fill you up and leave you satisfied. You can use any waffle you’d like (homemade or store bought) as a base for this recipe. Then top with a poached egg, surrounded with smoked salmon (lox), red onions and capers and pour some hollandaise sauce on top.

Inspired by a recipe from Get Cracking, this recipe uses a healthier version of hollandaise sauce. Combining an egg yolk with Greek yogurt, lemon juice and Dijon mustard, this simple recipe is a great alternative to the traditionally caloric sauce. And in case you are skeptical about the flavour, it really does taste great and has a creamy mouth feel.

Note that lox is very high in sodium. If that is a concern for you, you can substitute it out for almost anything – spinach, shrimp, crab meat or even just remove the lox altogether.

When you’re enjoying something this savoury, there’s no better drink to wash it down with than a cold glass of milk. It just cleanses the palate nicely so you can enjoy each and every bite of the dish. Serve with a side salad for a more complete meal and you’ll have an unconventional, but delicious breakfast or brunch!

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Savoury Waffle Eggs Benedict with Lox
Prep Time
10 minutes
Cook Time
15 minutes
2 servings


2 waffles
2 large eggs
1 egg yolk
1/4 cup (60 ml) plain Greek yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Dijon mustard
dash hot sauce, optional
4 oz (113 g) smoked salmon (lox)*
2 tbsp (30 ml) diced red onion
2 tsp (10 ml) capers
* if you're on a sodium restricted diet, substitue out the lox


  1. Follow instructions to make your waffles.
  2. To make the hollandaise sauce, combine the 1 egg yolk, Greek yogurt, lemon juice, Dijon mustard, and hot sauce (if using) in the top of a double broiler. Cook over simmering water, whisking constantly, for about 10-12 minutes or until the mixture is slightly thickened and foamy. Remove from heat.
  3. Poach eggs using one of the methods below.
  4. Prepare your meal on two plates. On each plate, place a waffle, add an egg on top of the waffle, lay smoked salmon around the egg, pour half of the hollandaise sauce over each egg and sprinkle with red onions and capers. Serve with a glass of milk and, if you’re really hungry, add some fruit and/or a salad on the side.

How to poach an egg

  1. Stovetop poaching method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat with second egg. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
  2. Microwave poaching method: Pour 1/3 cup (75 ml) water into small, deep, microwave safe bowl. Bring to boil on high (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving a small steam vent. Cook until whites are set and yolks are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.