Eggs Benedict With Salmon

Ingredients

• Servings: 8
• 3/4 cup plain low-fat yogurt
• 2 teaspoons lemon juice
• 3 egg yolks
• 1/2 teaspoon prepared dijon-style mustard
• 1/4 teaspoon salt
• 1/4 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• 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 while stirring constantly, for 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 the eggs one at a time into the boiling water. when all the eggs have been added, reduce the heat to medium. when the 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.