Eggs Benedict on Polenta Rounds with Yogourt Hollandaise
Eggs Benedict on Polenta Rounds:
ready-to-eat polenta (1/4 in/1 cm thick)
Black Forest ham
plain 2% yogurt
pinch cayenne pepper
Brush both sides of each polenta round with olive oil. Place on lightly greased baking sheet and bake at 425°F (220°C) for 12 to 15 min. or until golden, flipping halfway through baking.
Add eggs to a large saucepan of simmering water and cook for 6 to 8 min. Meanwhile, top polenta rounds with a slice of ham. Peel soft cooked eggs and arrange on ham.
Meanwhile, whisk egg yolks, yogourt, lemon juice, Dijon mustard, salt and cayenne until blended. Pour hollandaise into a double boiler and cook over simmering water, whisking constantly, for 10 to 15 min. until mixture thickens. Spoon Yogourt Hollandaise over eggs and garnish with chives.
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