Eggs Benedict with Salmon

¾ cup plain low-fat yogurt

2 teaspoons lemon juice

3 egg yolks

½ teaspoon prepared Dijon-style mustard

¼ teaspoon salt

¼ 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

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 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.

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.