Impress your family with a fast luxurious breakfast. No-fuss Eggs Benedict Go to recipes By Stonyfield American Breakfasts BrunchImpress your family with a fast luxurious breakfast. Ready In: 20 mins Level: Easy Prep: 10 mins Cook: 10 mins Yields: 4 Servings Print RecipeIngredients4 English muffins (split, toasted and buttered)4 thin slices of proscuitto4 eggs1/4 tsp turmeric (for coloring)1/8 tsp Worcestershire Sauce1/8 tsp sea salt1/8 tsp white pepper3 Tbsp fresh lemon juice1 Tbsp white vinegar1/4 c salted butter (melted, or substitute with warm olive oil)1 c Stonyfield Organic Whole Milk Plain Probiotic Yogurt Dash of cayenne pepper (optional) garnish with lemon peels and chopped parsleydirectionsStep 1Melt the butter and make sure to remove from heat before butter browns.Step 2Using a blender, blend yogurt, turmeric, lemon juice, worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth.Step 3While blender is on, add the melted butter in a thin steady stream.Step 4Toast and butter all 4 English muffins topping with 1 slice of proscuitto, and set them on plates.Step 5Bring to a simmer 3 cups of water in a medium size saucepan.Step 6Pour in the vinegar.Step 7Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.Step 8Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.
