Description
Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.
Ingredients
- ¾ cup plain low-fat yogurt
- 2 teaspoons lemon juice
- 3 egg yolks
- ½ teaspoon prepared Dijon-style mustard
- ¼ teaspoon salt
- ¼ teaspoon white sugar
- 1 pinch ground black pepper
- 1 dash hot pepper sauce
- 8 eggs
- 8 slices rye bread
- 8 ounces smoked salmon, cut into thin slices
- 1 tablespoon chopped fresh parsley, for garnish
- 1 teaspoon capers, for garnish
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 8