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Eggs Benedict with Salmon

4

0 min

Eggs Benedict with Salmon

Eggs Benedict with Salmon Photo 1

Category

Egg appetizer

Time

0 min

Serving

8 persons

Calories

223

Rating

4.00★ (61)

Cuisine

Author: Victoria Buriak
Smoked salmon and rye bread add a new twist to the traditional eggs Benedict in this smoked salmon Benedict. The sauce can be set aside at room temperture for up to an hour. When ready to serve, reheat gently in a double boiler.

Ingredients

  • plain low-fat yogurt: 0.75 cup
  • lemon juice: 2 tsp
  • egg yolks: 3 piece
  • prepared Dijon-style mustard: 0.5 tsp
  • salt: 0.25 tsp
  • white sugar: 0.25 tsp
  • pinch ground black pepper: 1 piece
  • dash hot pepper sauce: 1 piece
  • eggs: 8 piece
  • slices rye bread: 8 piece
  • ounces smoked salmon, cut into thin slices: 8 piece
  • fresh parsley: 1 Tbsp (for garnish, chopped)
  • capers: 1 tsp (for garnish)

Metric Conversion

Stages of cooking

Eggs Benedict with Salmon Photo 21
Eggs Benedict with Salmon Photo 32
Eggs Benedict with Salmon Photo 4 3
  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, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
    Eggs Benedict with Salmon Photo 2
  2. 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.
    Eggs Benedict with Salmon Photo 3
  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. Relyn Corbo-Lazaro
    Eggs Benedict with Salmon Photo 4

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