Tuesday Recipe: Eggs Benedict with Salmon

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 eggs

8 slices rye bread

8 ounce smoked salmon, cut into thin slices

1 tablespoon chopped fresh parsley, for garnish

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.

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