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No-fuss Eggs Benedict

  • 400calories

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Source: www.stonyfield.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 English muffins (split , toasted and buttered)

  2. 4 thin slices of proscuitto

  3. 4 eggs

  4. 1 4 tsp turmeric (for coloring)

  5. 1 8 tsp Worcestershire Sauce

  6. 1 8 tsp sea salt

  7. 1 8 tsp white pepper

  8. 3 tbsp fresh lemon juice

  9. 1 tbsp white vinegar

  10. 1 4 c salted butter (melted , or substitute with warm olive oil)

  11. 1 c Stonyfield Organic Whole Milk Plain Yogurt

  12. Dash of cayenne pepper

  13. garnish with lemon peels and chopped parsley

Instructions Jump to Ingredients ↑

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

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

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

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

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

  6. Pour in the vinegar.

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

  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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