Smoked salmon Eggs Benedict with creamy dill caper sauce | Heart and Stroke Foundation

Ingredients

• 1/2 cup (125 mL) nonfat plain yogurt
• 1 tbsp (15 mL) canola oil
• 1 tsp (5 mL) fresh lemon juice
• 1 tbsp (15 mL) chopped fresh dill, plus sprigs for garnish
• 1 tbsp (15 mL) capers, drained
• 1/2 tsp (2 mL) finely grated lemon zest
• 2 whole-grain English muffins
• 3 oz (90 g) thinly sliced smoked salmon
• 4 medium eggs
• 3 tbsp (45 mL) white wine vinegar