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 calories
carbohydrate: 18.1 g
cholesterol: 270.7 mg
fat: 9.3 g
fiber: 1.9 g
protein: 16.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 617.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 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 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.

Recipe Yield

8 servings

Recipe Note

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

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