|
|
Eggs Benedict
| 4 |
eggs |
4 |
| 2 |
English muffins, toasted |
2 |
| 4 |
slices ham, lightly fried |
4 |
| ¾ cup |
hollandaise sauce |
185 ml |
Poach eggs. Split muffins and toast. Place each muffin on
a serving plate, top with ham and poached egg. Pour hollandaise
sauce over eggs and serve at once.
Yogurt Hollandaise Sauce
| ¾ cup |
Olympic Natural Yogurt |
185 ml |
| 2 tsp. |
lemon (or lime) juice |
10 ml |
| 3 |
egg yolks |
3 |
| 1 tsp. |
Dijon mustard |
5 ml |
| ¼ tsp. |
salt |
1 ml |
| pinch |
pepper |
pinch |
| dash |
Tabasco sauce |
dash |
In top of double boiler, whisk together yogurt, lemon juice,
egg yolks, mustard, salt, pepper and hot pepper sauce. Cook
over simmering water, stirring constantly for 8 to 12 minutes
or until sauce is thick. Taste and adjust seasoning. (May
be made ahead and reheated.)
Polynesian Pick-Up
| 1 cup |
papaya juice |
250 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 2 tbsp. |
coconut, grated |
30 ml |
Whirl until smooth. Makes 2 cups.
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