Eggs Benedict with Salmon recipe
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Ingredients
- ¾ cup plain low-fat yogurt 2 teaspoons lemon juice 3 egg yolks ½ teaspoon prepared Dijon-style mustard ¼ teaspoon salt ¼ 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
Nutrition Info
- 223.2 caloriescarbohydrate: 18.1 gcholesterol: 270.7 mgfat: 9.3 gfiber: 1.9 gprotein: 16.4 gsaturatedFat: 2.8 gservingSize: -sodium: 617.3 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Eggs Benedict with Salmon
Directions
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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.
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.
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.