Eggs benedict with salmon

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Recipe by: bopha

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Typed in MMFormat by
cjhartlin#msn.com Source: Canadian Living's Family Cookbook.