Lemony Breakfast Eggs
  • Sauce:
  • 1 cup plain Greek yogurt
  • Zest and juice of 1 lemon
  • 2 Tablespoons chopped fresh dill
  • Remaining ingredients:
  • 2 English muffins, split
  • 8 slices smoked salmon
  • 1 teaspoon freshly squeezed lemon juice
  • 4 eggs
  • Sea salt and freshly cracked black pepper
  • Dill sprigs, for garnish
  • Lemon wedges, for serving
  1. Make Sauce: Whisk together in a small bowl the yogurt, lemon zest and juice, and dill, mixing well. Cover and refrigerate until ready to use, up to one day.
  2. Toast the muffin halves and place on 4 plates. Spoon a little lemon sauce on each muffin half and top with 2 salmon slices.
  3. To poach the eggs, fill a medium saucepan ⅔ full with water and bring to a simmer over medium heat. Add the lemon juice. Crack 1 egg into a ramekin or small bowl. Whisk the water to create a vortex and gently pour the egg into spinning water. Repeat with remaining 3 eggs, one at a time and gently simmer for 2-3 minutes. Using a slotted spoon, remove the eggs, shake off any excess water, and place on top of the salmon.
  4. Spoon more of the yogurt sauce over each egg. Sprinkle with salt and pepper and garnish with dill. Serve immediately with the lemon wedges on the side. Serves 4.
Recipe by The Culinary Cellar at http://theculinarycellar.com/citrus/