Alaskan Eggs Benedict
- 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
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.