With a yogurt-based sauce, this recipe is a perfect item for any brunch.
|1||tbsp||chopped fresh chives (for garnish)|
|For the Sauce|
|3⁄4||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||tsp||prepared Dijon-style mustard|
|1||pinch||ground black pepper|
|1||dash||hot pepper sauce|
Prepare sauce first.
Using a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce.
Cook mixture over simmering water, stirring constantly for about 5 minutes, or until sauce is thick enough to coat the back of a spoon.
In a large pan heat one and a half quarts of salted water to a boil.
Carefully break the eggs one at a time into the boiling water.
When all the eggs have been added, reduce the heat to medium.
When the eggs float to the top, remove them with a slotted spoon, drain briefly, and reserve.
To finish dish: Toast English muffins and place on plates.
Top each piece of toast with a slice of Canadian bacon and a hot poached egg.
Drizzle with yogurt sauce; garnish with chopped chives.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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