eggs benedict with salmon

Salmon

Eggs Benedict with Salmon

Drescription

A luxurious twist on a breakfast classic with poached eggs, smoked salmon, and hollandaise sauce over toasted English muffins.

Ingredients

3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper 1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Directions

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Quick Vegetable Saute

Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you'd like to make this recipe with fresh vegetables, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.

Easy Flourless Banana Flax Pancakes

I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!