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 minutes Level: Easy Prep: 10 minutes Cook: 10 minutes 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 cStonyfield Organic Whole Milk Smooth & Creamy Plain 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.
