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
Prep Time
10 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
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.
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.
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
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