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Monday, 28 March 2016

Calorie-wise Yogurt Hollandaise - easy to make

 

This breakfast of Eggs Benni is so easy to make and Maggie's Yogurt Hollandaise takes very little time to make. Click here to go to the original recipe. But for a half version of the recipe:  add one cup of plain yogurt to the top of a double boiler (I use a glass bowl over a pot). Have the water in the bottom of the pot hot but not boiling (it will be too hot and will curdle your eggs. Add 3 egg yolks and whisk. Add a dash each of dry mustard powder and cayenne pepper - to taste. Continue to whisk until mixture starts to get warm. Add 2 tblsp. butter and allow the butter to melt into the yogurt sauce while whisking. Add a dash of salt and pepper. Continue to whisk until the sauce is warmer but not hot and it starts to thicken. This process takes less than 10 minutes. Remove the bowl from the top of the double boiler immediately so that the sauce doesn't get too hot. Half way through this I put my eggs into the simmering water to poach them. Good luck with this great calorie-wise hollandaise and thanks to my dear friend Maggie for sharing her recipe.

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