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Classic Smoked Salmon Eggs Benedict

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
8 servings
Breakfast
Classic Smoked Salmon Eggs Benedict
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
Instructions
1
To prepare the sauce, combine yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce in the top of a double boiler. Heat it over simmering water, stirring continuously, for 6 to 8 minutes or until the sauce thickens sufficiently to coat the back of a spoon.
2
In a large pot, bring 2 quarts of salted water to the boiling point. Gently add eggs one by one into the boiling water. Once all eggs have been added, lower the heat to a medium setting. When the eggs rise to the surface, use a slotted spoon to remove them and let excess water drip off briefly.
3
To construct the final dish, toast bread slices and place them on warm plates. Arrange a slice of smoked salmon atop each piece of toast, followed by a hot poached egg. Drizzle the yogurt sauce over the top; garnish with parsley and capers.