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Easy Eggs Benedict with Salmon
There is no video in this recipe Easy Eggs Benedict with Salmon
Easy Eggs Benedict with Salmon
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Description:
This easy eggs Benedict with salmon is ideal for a brunch, but please poach the eggs at the last minute; to prepare the eggs in advance could be hazardous to your health. |
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Preparation:
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, and cayenne pepper. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of a spoon.
In a large stockpot, heat 2 quarts of water with the white vinegar and bring 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 simmer. 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. |
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Notes:
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Recipe Rating:
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