About this recipe:Ok, not one twist, but two. This is no average eggs benedict recipe, it uses smoked salmon and rye bread, as opposed to ham, bacon and breakfast muffins. The sauce can be made up to one hour in advance, when ready to serve, reheat gently in a double boiler.
175ml plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon caster sugar
pinch ground black pepper
dash hot pepper sauce, such as Tabasco
8 slices rye bread
225g smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley for garnish
1 teaspoon capers for garnish
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Method Prep:30min › Cook:20min › Ready in:50min
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.
In a large stock pot heat 2 litres of salted water to the 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.
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 sauce; garnish with parsley and capers.