3/4 cup plain low-fat yogurt 2 teaspoons lemon juice 3 egg yolks 1/2 teaspoon prepared Dijon mustard 1/4 teaspoon salt 1/4 teaspoon 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
In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts 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.
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.
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