Eggs Benedict with Salmon

Eggs Benedict with a twist! This smoked salmon Benedict features a delicate yogurt and lemon sauce that perfectly complements savory smoked salmon.

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

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.