Eggs Benedict with Salmon |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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:
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 |
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 while stirring constantly, for 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 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.
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.
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