Tuesday April 16th is National Eggs Benedict Day. While many of us have had eggs benedict prepared traditionally with Canadian bacon on buttered English muffins, this dish offers a new twist on the classic. Enjoy an Eggs Benedict with Salmon, for an easy and delicious weekday breakfast or weekend brunch.
What You’ll Need:
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 slices rye bread
8 ounce smoked salmon, cut into thin slices
1 teaspoon capers, for garnish
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 about 6 to 8 minutes; or until sauce is thick enough to coat the back of the spoon.
2. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the 8 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.
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. Makes eight servings.