Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. Posted to MM-Recipes Digest by "Cindy Hartlin" on Feb 8, 1998
