Name: Eggs Benedict with Salmon
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Plain low-fat yogurt - ¾ cup; Lemon juice - 2 teaspoons; Egg yolks - 3; Prepared Dijon-style mustard - ½ teaspoon; Salt - ¼ teaspoon; White sugar - ¼ teaspoon; Ground black pepper - 1 pinch; Hot pepper sauce - 1 dash; Eggs - 8; Rye bread - 8 slices; Smoked salmon, cut into thin slices - 8 ounces; Chopped fresh parsley, for garnish - 1 tablespoon; Capers, for garnish - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggs Benedict with Salmon

1. Plain low-fat yogurt - ¾ cup

2. Lemon juice - 2 teaspoons

3. Egg yolks - 3

4. Prepared Dijon-style mustard - ½ teaspoon

5. Salt - ¼ teaspoon

6. White sugar - ¼ teaspoon

7. Ground black pepper - 1 pinch

8. Hot pepper sauce - 1 dash

9. Eggs - 8

10. Rye bread - 8 slices

11. Smoked salmon, cut into thin slices - 8 ounces

12. Chopped fresh parsley, for garnish - 1 tablespoon

13. Capers, for garnish - 1 teaspoon

How to cook deliciously - Eggs Benedict with Salmon

1. Stage

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. Stage

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. Stage

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. Relyn Corbo-Lazaro