Recipe Details
Recipe provided by AllRecipes.com
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.
Makes:8 servings
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
Save to Recipe BookPrintEmail
Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.
Directions
Prep:30 mCook:20 mReady:1 h
- 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.
- 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.
- 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.