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Eggs Benedict with Salmon
07-04-2012, 02:45 AM
Post: #1
Eggs Benedict with Salmon


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
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 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.
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.
07-05-2012, 09:23 PM
Post: #2
RE: Eggs Benedict with Salmon
exactly waht im talking about man...please give this to me when i come home after soccer practice mom.!! SmileSmileSmile
07-05-2012, 09:29 PM
Post: #3
RE: Eggs Benedict with Salmon
i wonder y the salmon on this this egg...i will have to check it beofre i put a full fledged comment on it and how it should be or is.
07-05-2012, 09:57 PM
Post: #4
RE: Eggs Benedict with Salmon
very true...i really think y the salmon is with this thing all over...i would always recommend this thing with more and more of eggies on it

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