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Eggs Benedict with Salmon

成本 $15, 节省 $20

来源: Recommended by CookPal

  • 20 Min
  • 8 份数
  • $15

食材

  • 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

步骤

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.

营养成分

每份

🔥

223

卡路里

  • 16g
    蛋白质
  • 18g
    碳水化合物
  • 9g
    脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。