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Eggs Benedict with Salmon
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Savoury smoked salmon and delicate yogurt-lemon sauce elevate classic Eggs Benedict.
Ingredients:
  • 0.75 cup plain low-fat yogurt
  • 2 teaspoons lemon juice
  • 3 egg yolks
  • 0.5 teaspoon prepared Dijon-style mustard
  • 0.25 teaspoon salt
  • 0.25 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:
  • For the sauce: Combine yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce in the top of a double boiler. Cook over simmering water, stirring constantly for 6 to 8 minutes until the sauce coats the back of a spoon.
  • Heat 2 quarts of salted water in a large stock pot until boiling. Gently add eggs one by one to the boiling water. Once all eggs are in, lower heat to medium. Remove eggs with a slotted spoon once they float to the top and let drain briefly.
  • Prepare the final dish by toasting the bread slices until golden and placing them on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Finish by drizzling with yogurt sauce and garnishing with parsley and capers.

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