Copperstone Inn

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Diamond Collection
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Recipe

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.

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  • Prezzo per notte
     $135 - $379
     ,
  • Recensioni 49  
  • Camere 6
  • Buoni Acquisto accettati

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    Rockton, IL 61072
    USA
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