Red Lobster Eggs Benedict with Smoked Salmon
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Serves/Makes: 8
Ready in: < 30 minutes
- 3/4 cup plain low-fat yogurt
- 2 teaspoons lemon juice
- 3 egg yolks
- 1/2 teaspoon prepared Dijon 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, or use split whole wheat english muffins
- 8 ounces smoked salmon, cut into thin slices
- 1 tablespoon chopped fresh parsley or chives, for garnish
In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, 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. 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. 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 or chives.
Recipe Source: cdkitchen.com
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