Recipe - Eggs Benedict With Salmon

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:
Three fourths cup Plain lowfat yogurt
2 teaspoon Lemon juice
3 Egg yolks
One half teaspoon Dijon mustard
One fourth teaspoon 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.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 8, 1998