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.       Eggs Benedict with Salmon

Rated: Submitted By: dakota kelly Photo By: NEWFMOMTIFF 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."

Ingredients:

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

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.