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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:
3/4cPlain low-fat yogurt
2tsLemon juice
3 Egg yolks
1/2tsDijon mustard
1/4tsEach 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.

From: "Cindy Hartlin"
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