Copperstone Inn

Eggs Benedict with Salmon: Breakfast-Brunch

Servings: 8

Prep time:30 Min

Ingredients:

• 

  3/4 cup plain low-fat yogurt

• 

  2 teaspoon teaspoons lemon juice

• 

  3 egg yolks

• 

  1/2 teaspoon Dijon-style mustard

• 

  1/4 teaspoon salt

• 

  1/4 teaspoon sugar

• 

  1 pinch ground black peppe

• 

  1 dash hot pepper sauce

• 

  8 eggs

• 

  8 halves english muffins

• 

  8 oz smoked salmon, cut into thin slices

• 

  1 chopped fresh parsley, for garnish

• 

  1 teaspoon capers, for garnish

Step 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.

Step 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.

Step 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.