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Eggs Benedict with Salmon

SUBMITTED BY: dakota kelly PHOTO BY: NEWFMOMTIFF

"Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler."
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.4 star rating.
Read Reviews (13)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2005 by NEWFMOMTIFF
Had this at a local diner recently and loved it. I cheated a bit and used packaged... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2007 by abacus
This recipe just sparked all sorts of happiness. Beautiful presentation. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2006 by LDSGIRL
I was really disappointed with this recipe. The egg and rye bread part was ok...a quick note,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by Zitaskitchen
This is a really nice lower fat recipe, with lots of options to cater to your personal taste. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Meatball
Cheated and used packaged hollandaise sauce and ww muffin but it was awesome! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2003 by RACHE66
gorg. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by Theresa Kennedy
This recipe is awesome! I used cajun-flavored smoked salmon and added some fresh chopped... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by BUCKEYEBETHIE
The lemon-yogurt sauce is divine! Dill is a very nice flavor addition to the salmon. I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Smidgey
Made this for brunch this morning. Truly the king of breakfast foods is Eggs Benedict with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2007 by Jenna
This recipe is a great way to do eggs benedict without using butter. Because it was a bit... MORE