Eggs Benedict with Smoked Salmon
Eggs Benedict with Smoked Salmon might be just the morn meal you are searching for. This recipe serves 8. Watching your figure? This pescatarian recipe has 216 calories, 16g of protein, and 9g of fat per serving. If you have salmon, egg yolks, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.
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 while stirring constantly, for 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 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.
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.