Eggs benedict with salmon

Yield: 8 Servings

Ingredients:

8 Slices rye or pumpernickel -bread toasted & buttered
8 Thin slices smoked salmon
8 Hot poached eggs

Instructions:

Yogurt Hollandaise * Fresh parsley sprigs Capers YOGURT HOLLANDAISE: 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 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.