Eggs Benedict With Salmon Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 cup: Plain low-fat yogurt,
2 tsp: Lemon juice,
3: Egg yolks,
1/2 tsp: Dijon mustard,
1/4 tsp: Each salt and granulated sugar,
Pinch of pepper,
Dash of hot pepper sauce,
Directions:
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 Livings Family Cookbook.
Source from luhu.jp
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 Livings Family Cookbook.
Source from luhu.jp