A constant at celebratory breakfasts and brunches, eggs Benedict is often considered a difficult and extravagant dish.
Ingredients
* 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
Directions
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.
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.
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.
