In addition to respecting strict standards to provide us with quality products, Canadian dairy farmers give us access to a variety of super versatile foods! For example, I love to incorporate Greek yogurt into my recipes, both sweet and savory, to get creamy protein preparations.
- Prep: 30 minutes
- Creamy sauce
- ¼ cup (60 ml) Canadian plain Greek yogurt
2 tbsp (30 ml) Canadian light cream cheese
2 tbsp (30 ml) fresh dill, chopped
½ lemon (zest & juice)
- Pepper compote
- 2 large red peppers, chopped
2 tbsp (30 ml) maple syrup
- 4 slices of multigrain bread, toasted
300 g smoked salmon
4 eggs, sunny side up
In a pan over medium heat sprayed with oil, add the peppers. Add ¼ cup (60 ml) of water, cover and simmer for 20 minutes.
Once the red peppers are translucent, add the maple syrup and season with salt and pepper. Mix well and set aside.
Put all the ingredients for the creamy sauce in the blender. Season with salt and pepper and reduce to a smooth puree. Set aside.
In a ridged pan, on the grill or with a toaster, toast the bread. In a pan over medium heat sprayed with oil, cook the fried eggs in a drizzle of oil for about 3 minutes.
Assemble the toast with the red pepper compote, smoked salmon, eggs and creamy dill sauce.