Eggs Benedict with Smoked Salmon
INGREDIENTS:
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:
3/4 c Plain low-fat yogurt
2 ts Lemon juice
3 Egg yolks
1/2 ts Dijon mustard
1/4 ts Each salt and granulated
-sugar
Pinch of pepper
Dash of hot pepper sauce
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:
3/4 c Plain low-fat yogurt
2 ts Lemon juice
3 Egg yolks
1/2 ts Dijon mustard
1/4 ts Each 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
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