Yield: 8 Servings
|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|
|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.