Eggs Benedict with Salmon

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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 223 Calories

Ingredients

• ¼ teaspoon salt
• 3 egg yolks
• 8 eggs
• 1 pinch ground black pepper
• 2 teaspoons lemon juice
• 1 dash hot pepper sauce
• ¼ teaspoon white sugar
• 1 tablespoon chopped fresh parsley, for garnish
• ½ teaspoon prepared Dijon-style mustard
• ¾ cup plain low-fat yogurt
• 8 slices rye bread
• 8 ounces smoked salmon, cut into thin slices
• 1 teaspoon capers, for garnish

Recipe Instructions

Step 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.

Step 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.

Step 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.