No-fuss Eggs Benedict

By Stonyfield

Impress your family with a fast luxurious breakfast.

Ready In: 20 mins

Level: Easy

Prep: 10 mins

Cook: 10 mins

Yields: 4 Servings


  • 4 English muffins (split, toasted and buttered)
  • 4 thin slices of proscuitto
  • 4 eggs
  • 1/4 t turmeric (for coloring)
  • 1/8 t Worcestershire Sauce
  • 1/8 t sea salt
  • 1/8 t white pepper
  • 3 T fresh lemon juice
  • 1 T white vinegar
  • 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
  • directions

    Step 1

    Melt the butter and make sure to remove from heat before butter browns.

    Step 2

    Using a blender, blend yogurt, turmeric, lemon juice, worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth.

    Step 3

    While blender is on, add the melted butter in a thin steady stream.

    Step 4

    Toast and butter all 4 English muffins topping with 1 slice of proscuitto, and set them on plates.

    Step 5

    Bring to a simmer 3 cups of water in a medium size saucepan.

    Step 6

    Pour in the vinegar.

    Step 7

    Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.

    Step 8

    Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.

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