Eggs Benedict with Salmon Recipe

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 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 yogurt sauce; garnish with parsley and capers.