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Monday, August 2, 2010

Make Your Own : Eggs Benedict with Salmon

Mmmm...we made this last week and LOVED IT!
Slight variations-wheat bread instead of rye. Applesauce instead of sugar, changed the texture a little but was yummy, no capers, basil instead of parsley. Oh yea, and mama doesn't know how to poach an egg and they were kinda hard-boiled. Oops.
recipe image
Rated: rating
Submitted By: dakota kelly
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 8
"Eggs Benedict with a twist! A delicate yogurt and lemon sauce perfectly compliments savory smoked salmon."
3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style
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
1 tablespoon chopped fresh parsley, for
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.              

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