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Eggs Benedict with Salmon

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Источник: Recommended by CookPal

  • 20 Min
  • 8 Порции
  • $15

ИНГРЕДИЕНТЫ

  • Sauce

    • 🥛 ¾ cup plain low-fat yogurt
    • 🍋 2 teaspoons lemon juice
    • 🥚 3 egg yolks
    • ½ teaspoon prepared Dijon-style mustard
    • 🧂 ¼ teaspoon salt
    • 🍬 ¼ teaspoon white sugar
    • 1 pinch ground black pepper
    • 1 dash hot pepper sauce

  • Assembly

    • 🥚 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

ШАГИ

1

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, until the sauce thickens to coat the back of a spoon (about 6 to 8 minutes).

2

In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. Reduce heat to medium, and poach eggs until they float to the top. Remove them with a slotted spoon and drain briefly.

3

Toast rye bread slices and place on warm plates. Top each slice with smoked salmon, a hot poached egg, and drizzle with yogurt sauce. Garnish with parsley and capers before serving.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

223

Калории

  • 16g
    Белок
  • 18g
    Углеводы
  • 9g
    Жиры

💡 Советы

Serve immediately to ensure eggs stay warm and soft.If you don’t have a double boiler, set a heatproof bowl over simmering water to mimic the effect.Leftover yogurt sauce can be reheated gently and used as a dressing for vegetables or salads.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.