Smoked Salmon Eggs Benedict
Credit: Brunch and Breakfast
-1/4 cup light sour cream
1 tsp. yellow mustard
3-4 tsp. low fat milk
4 whole wheat English muffins, split and toasted
4 oz. thinly sliced smoked salmon (lox-style)
Freshly snipped chives for garnish
Smoked paprika for garnish
- For sauce, in a small bowl combine sour cream, lemon juice and mustard. Stir in enough milk to reach desired consistency. Set aside.
- Lightly grease four cups of an egg poaching pan. Place poacher cups over the pan of boiling water; reduce heat to to simmering. Slip each egg into a poacher cup. Cook, covered, for 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to transfer eggs to a large pan of warm water to keep them warm.
- Layer muffin halves with smoked salmon and poached eggs. Spoon sauce over eggs and sprinkle with chives and paprika.