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 |
YOGURT HOLLANDAISE:
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.