No-fuss Eggs Benedict
Impress your family with a fast luxurious breakfast.
|4||English muffins (split, toasted and buttered)|
|4||thin slices of proscuitto|
|1⁄4||tsp||turmeric (for coloring)|
|3||tbsp||fresh lemon juice|
|1⁄4||c||salted butter (melted, or substitute with warm olive oil)|
|1||c||Stonyfield Organic Whole Milk Plain Yogurt|
|Dash of cayenne pepper (optional)|
|garnish with lemon peels and chopped parsley|
Melt the butter and make sure to remove from heat before butter browns.
Using a blender, blend yogurt, turmeric, lemon juice, worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth.
While blender is on, add the melted butter in a thin steady stream.
Toast and butter all 4 English muffins topping with 1 slice of proscuitto, and set them on plates.
Bring to a simmer 3 cups of water in a medium size saucepan.
Pour in the vinegar.
Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.
Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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