Eggs Benedict
With a yogurt-based sauce, this recipe is a perfect item for any brunch.
Yields: 6 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Tags
Cook's Tools
Ingredients
| 6 | eggs | |
| 6 | slice | Canadian bacon |
| 3 | English muffins | |
| 1 | tbsp | chopped fresh chives (for garnish) |
| For the Sauce | ||
|---|---|---|
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tsp | lemon juice |
| 3 | egg yolks | |
| 1⁄2 | tsp | prepared Dijon-style mustard |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | white sugar |
| 1 | pinch | ground black pepper |
| 1 | dash | hot pepper sauce |
Directions
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.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
300
100
|
||
| % Daily Value* | ||
| Total Carbohydrate | 30g | |
| Dietary Fiber | 5g | |
| Protein | 20g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
