Mother’s Day Recipe: Eggs Benedict with Salmon

Eggs Benedict with Salmon

Ingredients (8 servings):

3/4 cupplain low-fat yogurt

2 teaspoons lemon juice

3 egg yolks

1/2 teaspoon prepared Dijon-style mustard

Eggs Benedict with salmon

1/4 teaspoon salt

1/4 teaspoonwhite 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

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.