low-fat smoked salmon eggs benedict: blessing the morning of noel.

(Again, apologies for posting this so late!)

Christmas is one of the most magical times of the year. Not the Christmas-music-playing-in-every-store-beginning-in-November ‘Christmas’, but the magical several days before and including the 25th, when the frantic shopping and preparations subside, leaving a blissful calm within which family, friends, and God are celebrated.

Our lovely Tobey even felt the mellowing tone on Christmas morning, though it evaporated as soon as wrapping paper appeared. He aided in the unveiling of small, and large, gifts.

As always, I was given the yearly wind-up toy. Though I do not think that any can beat the fire spewing nun that was the highlight of my stocking a few Christmases back.

Celebrated with my two most beloved people in the world, my mother and godmother, we proceeded to cover the living room floor with paper (Tobey was delighted).

They requested one special, West-Coast-based breakfast — smoked salmon eggs benedict.

The hollandaise sauce that drenches the egg, and soaks in to the fluffy bread that cradles it, is usually full of creamy-thick-artery-clogging butter. Emulsifying the egg yolks that give it the distinctive light-spring-yellow hue, there is a perfect alternative to the standard milk fat — thick, Greek yogurt. This may create an automatic groan from purists of the dish, but following the debated origins of the sauce (whether from the Netherlands or French — who think they have created all standard beloved condiments), why not add yet another cuisine for its base.

The yogurt makes the sauce even thicker than usual, yet adds a fluffiness that not only soaks in to the english muffin, but spreads evenly over the salmon, complimenting the smokiness with the subtle flavor of dill. The perfect beginning to a splendid day, with those I love most.

Low-Fat Smoked Salmon Eggs Benedict

1/2 cups plain, low-fat Greek yogurt

1 lemon, juiced and zested

4 egg yolks, beaten

1 tbl fresh dill, chopped

1 tbl dijon mustard

salt, to taste

ground black pepper, to taste

100 grams smoked salmon, thinly sliced

2 poached eggs

1 english muffins

1. Place a small saucepan on the stove. Fill it with water and bring it to a rolling boil. Turn down the heat to medium, to a simmer, and place a metal cooking bowl over top of the hot water.

2. Add all the ingredients together, except for the smoked salmon, poached eggs and english muffins, in to the metal bowl, stirring constantly. Cook until it is reduced slightly and thickened to the consistency you desire, between 10 to 15 minutes.

3. Divide the smoked salmon between the two halves of the english muffin. Place one poached egg on each half. Pour the yogurt mixture over each and garnish with a pinch of dill.

Pray. Eat. Enjoy providing sustenance to the people who mean the most to you.