Eggs Benedict

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With a yogurt-based sauce, this recipe is a perfect item for any brunch.

300
Calories
20g
Protein
6
Servings

Ingredients

6 eggs
6 sli Canadian bacon
3 English muffins
1 T chopped fresh chives (for garnish)

For the Sauce

3/4 c Stonyfield Organic Low Fat Plain Yogurt
2 t lemon juice
3 egg yolks
1/2 t prepared Dijon-style mustard
1/4 t salt
1/4 t white sugar
1 pn ground black pepper
1 ds hot pepper sauce
Nutrition Information: 
Calories: 
300
Calories from Fat: 
100
Total Carbohydrate: 
30g
Dietary Fiber: 
5g
Protein: 
20g

Preparation:

Step 1

Prepare sauce first.

Step 2

Using a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce.

Step 3

Cook mixture over simmering water, stirring constantly for about 5 minutes, or until sauce is thick enough to coat the back of a spoon.

Step 4

In a large pan heat one and a half quarts of salted water to a boil.

Step 5

Carefully break the eggs one at a time into the boiling water.

Step 6

When all the eggs have been added, reduce the heat to medium.

Step 7

When the eggs float to the top, remove them with a slotted spoon, drain briefly, and reserve.

Step 8

To finish dish: Toast English muffins and place on plates.

Step 9

Top each piece of toast with a slice of Canadian bacon and a hot poached egg.

Step 10

Drizzle with yogurt sauce; garnish with chopped chives.

Ingredients

6 eggs
6 sli Canadian bacon
3 English muffins
1 T chopped fresh chives (for garnish)

For the Sauce

3/4 c Stonyfield Organic Low Fat Plain Yogurt
2 t lemon juice
3 egg yolks
1/2 t prepared Dijon-style mustard
1/4 t salt
1/4 t white sugar
1 pn ground black pepper
1 ds hot pepper sauce
Nutrition Information: 
Calories: 
300
Calories from Fat: 
100
Total Carbohydrate: 
30g
Dietary Fiber: 
5g
Protein: 
20g

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