Recipe for Eggs Benedict with Salmon 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
8 slc rye or pumpernickel bread, toasted & buttered
8 x Thin slices smoked salmon
8 x Hot poached eggs
Yogurt Hollandaise *
Fresh parsley sprigs
Capers
----------------- YOGURT HOLLANDAISE: ----------------
3/4 cup 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
Pinch of pepper
Instructions:
Instructions: 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

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