Eggs Royale : œufs Bénédicte au saumon fumé

Ingrédients

• 8 ounces smoked salmon
• 2 eggs
• 1 English muffin, toasted
• 1/2 avocado, thinly sliced
• 1 green onion, diced (for garnish, optional)
• 1/2 cup plain yogurt
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice, freshly squeezed
• pinch salt, to taste

Préparation

1. 1

   --- Poaching the Eggs: ---

2. 2

   Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.

3. 3

   Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg.

4. 4

   Allow eggs to simmer for 3-5 minutes. (3 minutes for a runny egg, 5 minutes for a well done egg.)

5. 5

   Use a slotted spoon to remove eggs from water. Set eggs on a paper towel to get rid of excess water.

6. 6

   --- Making the Creamy Yogurt Sauce: ---

7. 7

   Mix all ingredients together. Salt to taste.

8. 8

   --- Assembling the Smoked Salmon Eggs Benedict: ---

9. 9

   Layer one slice of the English muffin, half the avocado, and half the smoked salmon.

10. 10

    Add a poached egg to each stack, and top with the sauce.

11. 11

    Garnish with green onion if desired. Serve immediately.