Ingredients
- 3/4 fl. tea low-fat yogurt
- 2 tbsp. lemon juice
- 3 egg yolks
- 1/2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. white sugar
- 1 pinch of ground black pepper
- 1 pinch of hot pepper sauce
- 8 eggs
- 8 slices of rye bread
- 250 gr. smoked salmon, thinly sliced
- 1 tbsp chopped fresh parsley, for garnish
- 1 tsp. capers, for garnish
Implementation
step 1
To make the sauce: In a bain-marie, mix the yogurt with the lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook, stirring constantly, 6 to 8 minutes or until sauce is thick enough to coat the back of a spoon.
step 2
Heat 2 liters of salted water in a large saucepan and bring to the boil. Carefully crack the eggs one by one into the boiling water. When all the eggs are added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let them drain for a while.
step 3
To assemble the final dish: Toast the bread slices and place on plates. Place a slice of smoked salmon and a warm poached egg on top of each slice of bread. Drizzle with the yogurt sauce, garnish with parsley and capers and enjoy.