Eggs Benedict (Alaska)

Instead of traditional ham, the Alaskan version uses smoked salmon.

¾ cup plain yogurt
2 tsp. lemon juice, freshly squeezed
3 egg yolks
½ tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. raw sugar
¼ tsp. black pepper, freshly ground
8 eggs
8 slices rye bread
8 oz smoked salmon, thinly sliced

Garnish:
capers

Make the Sauce:
In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar & black pepper. Cook over simmering water while stirring constantly, for 6-8 minutes, or until sauce is thick enough to coat the back of the spoon.

In a large stock pot heat 2 qts 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.

Assembly:
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 sauce and capers if desired.