Gabbard Farms

Alaskan Eggs Benedict

Ingredients:

  • 3/4 cup plain yogurt
  • 2 tsp lemon juice
  • 3 egg yolks
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. white sugar
  • 1/4 tsp. fresh ground black pepper
  • 8 eggs
  • 8 slices rye bread
  • 8 ounces thinly sliced smoked salmon

 

Directions:
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar & black pepper. 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.

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.

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 sauce.

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