| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Canadian |
Valentine’s, Seafood |
8 |
Servings |
INGREDIENTS
| 8 |
|
Slices rye or pumpernickel bread, toasted & buttered |
| 8 |
|
Thin slices smoked salmon |
| 8 |
|
Hot poached eggs |
|
|
Yogurt Hollandaise * |
|
|
Fresh parsley sprigs |
|
|
Capers |
| 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 |
INSTRUCTIONS
YOGURT HOLLANDAISE:
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 MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 8, 1998
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