Eggs benedict with salmon

Yield: 8 Servings

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

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