Ingredients
8
8 servings
- •0.75 cup plain low-fat yogurt
- •2 teaspoons lemon juice
- •3 egg yolks
- •0.5 teaspoon prepared Dijon-style mustard
- •0.25 teaspoon salt
- •0.25 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
Instructions
- 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, stirring constantly, 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 eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When 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.
Nutritional Facts
Per 8 servings
- Calories: 223
- Carbohydrate: 18g
- Fat: 9g
- Fiber: 2g
- Protein: 16g
- Sugar: 3g
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