Ingredients

• 0.75 cups plain low-fat yogurt
• 2 teaspoons lemon juice
• 3 eggs yolks
• 0.5 teaspoons prepared Dijon-style mustard
• 0.25 teaspoons salt
• 0.25 teaspoons white sugar
• 1 pinch ground black pepper
• 1 dash hot pepper sauce
• 8 eggs
• 8 slices rye bread
• 8 ounces smoked salmon , cut into thin slices
• 1 tablespoon chopped fresh parsley , for garnish
• 1 teaspoon capers , for garnish

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving