- 8 ozs Smoked Salmon - Lox
- 2 Eggs
- 1 English Muffin - Toasted
- 1/2 cup Greek Yogurt
- 2 tbsps Dijon Mustard
- 2 tsps Fresh Lemon Juice
- Dash Hot Sauce
- Salt, to taste
- Capers - for garnish
- Fresh Dill - for garnish
Poaching the Eggs:
Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.
Set a mesh sieve in the sink or over a bowl, and crack 1 egg into a sieve. Allow the egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg.
Allow eggs to simmer for 3-5 minutes. (3 minutes for a runny egg, 5 minutes for a well-done egg.)
Use a slotted spoon to remove eggs from water. Set eggs on a paper towel to get rid of excess water.
Making the Creamy Yogurt Sauce:
Mix all ingredients together. Salt to taste.
Assembling the Smoked Salmon Eggs Benedict:
Layer one slice of the English muffin, half the avocado, and half the smoked salmon.
Add a poached egg to each stack, and top with the sauce.
Garnish with capers and fresh dill.