Every competent home cook knows the importance of salt and pepper to making delicious food, but even good cooks overlook the importance of acid. A hit of lemon can add a note that brightens a dish and takes it from good to great. There’s no shortage of lemon, orange, lime and more in the new cookbook Citrus: Sweet and Savory Sun-Kissed Recipes. From ribs made better with tangerines to a halibut ceviche elevated with lime and tequila, chef Valerie Aikman-Smith and photographer Victoria Pearson’s have crafted a showcase of a wide variety of citrus fruit, including this lemon-infused take on Eggs Benedict.

Here’s a twist on eggs Benedict, and a simpler, lighter way to start the day. You can make the sauce the night before, freeing you up in the morning to poach the eggs. Eureka lemons impart a tart, bright taste that livens up this dish.

Lemony Breakfast Eggs

Serves 4
• 2 English muffins, split
• 8 slices smoked salmon
• 1 tsp. freshly squeezed lemon juice
• 4 eggs
• Sea salt and freshly cracked black pepper
• Dill sprigs, for garnish
• Eureka lemon wedges, for serving

• 1 c. plain Greek yogurt
• Zest and juice of 1 Eureka lemon
• 2 tbsp. chopped fresh dill
Ten Speed Press

Ten Speed Press

1. To make the sauce, whisk together in a small bowl the yogurt, lemon zest and juice, and dill, mixing well. Cover and refrigerate until ready to use or for up to 1 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 two-thirds full with water and bring to a simmer over medium heat. Add the lemon juice. Crack 1 egg into a ramekin or a small bowl. Whisk the water to create a vortex, and gently pour the egg into the spinning water. Repeat with the remaining 3 eggs, one at a time, and gently simmer for 2 to 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 the dill. Serve immediately, with the lemon wedges on the side.

This recipe is excerpted from the book Citrus: Sweet and Savory Sun-Kissed Recipes.

Recipe Courtesy of Ten Speed Press, an imprint of Penguin Random House LLC. Copyright © 2015. Photographs by Victoria Pearson.