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Title: Eggs Benedict with Salmon
Categories: Holiday Shellfish Smoke Salmon
Yield: 8 Servings
| 8 | Slices rye or pumpernickel bread, toasted & buttered | |
| 8 | Thin slices smoked salmon | |
| 8 | Hot poached eggs | |
| Yogurt Hollandaise * | ||
| Fresh parsley sprigs | ||
| Capers | ||
| YOGURT HOLLANDAISE: | ||
| 3/4 | c | Plain low-fat yogurt |
| 2 | ts | Lemon juice |
| 3 | Egg yolks | |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Each salt and granulated sugar |
| Pinch of pepper | ||
| Dash of hot pepper sauce |
Place hot slices of toast on warm plates. Top each with slice of smoked salmon, then hot poach egg. Drizzle with Yogurt Hollandaise. Garnish with parsley and capers. Makes 8 servings.
YOGURT HOLLANDAISE: In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot pepper sauce; cook over simmering water, stirring constantly, for 6 to 8 minutes or until sauce is thick enough to coat back of spoon. (Sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.) Makes 1 cup Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Family Cookbook.