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  • Eggs Benedict With Salmon

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    Eggs Benedict With Salmon
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 slc rye or possibly pumpernickel bread, toasted & buttered
    • 8 x Thin slices smoked salmon
    • 8 x Warm poached Large eggs Yogurt Hollandaise * Fresh parsley sprigs Capers
    • 3/4 c. Plain low-fat yogurt
    • 2 tsp Lemon juice
    • 3 x Egg yolks
    • 1/2 tsp Dijon mustard
    • 1/4 tsp Each salt and granulated sugar Healthy pinch of pepper Dash of warm pepper sauce

    Directions

    1. Place warm slices of toast on hot plates. Top each with slice of smoked salmon, then warm poach egg. Drizzle with Yogurt Hollandaise. Garnish with parsley and capers.
    2. Makes 8 servings.
    3. YOGURT HOLLANDAISE: In top of double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and warm pepper sauce; cook over simmering water, stirring constantly, for 6 to 8 min or possibly till sauce is thick sufficient to coat back of spoon. (Sauce can be set aside at room temperature for up to 1 hour; reheat gently in double boiler.)
    4. Makes 1cup

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