Eggs benedict with salmon

Yield: 8 Servings

Measure Ingredient
8 \N Slices rye or pumpernickel bread, toasted & buttered
8 \N Thin slices smoked salmon
8 \N Hot poached eggs
\N \N Yogurt Hollandaise *
\N \N Fresh parsley sprigs
\N \N Capers
¾ cup Plain low-fat yogurt
2 teaspoons Lemon juice
3 \N Egg yolks
½ teaspoon Dijon mustard
¼ teaspoon Each salt and granulated sugar
\N \N Pinch of pepper
\N \N 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@... Source: Canadian Living's Family Cookbook.

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