Recipe Details
Ingredients
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¾cupplain low-fat yogurt
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2teaspoonslemon juice
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3egg yolks
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½teaspoonprepared Dijon-style mustard
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¼teaspoonsalt
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¼teaspoonwhite sugar
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1pinchground black pepper
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1dashhot pepper sauce
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8eggs
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8slicesrye bread
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8ouncessmoked salmon, cut into thin slices
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1tablespoonchopped fresh parsley, for garnish
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1teaspooncapers, for garnish
Cooking Directions
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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.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories223 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 3g |
14% |
Cholesterol 271mg |
90% |
Sodium 617mg |
27% |
Total Carbohydrate 18g |
7% |
Dietary Fiber 2g |
7% |
Total Sugars 3g |
|
Protein 16g |
33% |
Vitamin C 2mg |
2% |
Calcium 105mg |
8% |
Iron 2mg |
13% |
Potassium 236mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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