Eggs Benedict with Salmon
Description
Eggs Benedict with a twist! This smoked salmon Benedict features a delicate yogurt and lemon sauce that perfectly complements savory smoked salmon.
Ingredients
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3/4 cup plain low-fat yogurt
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2 teaspoons lemon juice
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3 egg yolks
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1/2 teaspoon prepared Dijon-style mustard
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1/4 teaspoon salt
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1/4 teaspoon white sugar
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1 pinch ground black pepper
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1 dash hot pepper sauce
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8 eggs
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8 slices rye bread
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8 ounces smoked salmon, cut into thin slices
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1 tablespoon chopped fresh parsley, for garnish
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1 teaspoon capers, for garnish
Directions
1
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2
In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
3
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.