Eggs Benedict with Salmon

Eggs Benedict with Salmon
  • 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 ounces 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 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.

03/18/2017
Eggs Benedict with Salmon, recipe PT15M PT1H 5 455 calories

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