MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Salmon Eggs Benedict
Categories: Seafood, Breads, Dairy, Citrus
Yield: 4 Servings

1/4 c Sour cream
1 ts Lemon juice
3/4 ts Dry mustard
3 ts Milk
8 lg Eggs
4 Whole wheat English muffins;
- split, toasted
4 oz Thin sliced smoked salmon
Diced red sweet pepper
- (opt)
Thin sliced red onion (opt)
Ground black pepper

For sauce, in a small bowl combine sour cream, lemon
juice, and dry mustard. Add enough of the milk to make
sauce of desired consistency. Set aside.

Lightly grease four cups of an egg poaching pan.* Place
the poacher cups over boiling water (water should not
touch bottoms of cups); reduce heat to simmering. Break
one of the eggs into a measuring cup. Carefully slide egg
into a poacher cup. Repeat with the remaining three eggs.
Cover; cook for 6 to 8 minutes or until the 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 remove eggs.

Top muffin halves with smoked salmon. Top with poached
eggs. Spoon sauce over top. If desired, top with diced
sweet pepper and/or onion slices. Sprinkle with black
pepper.

FROM THE TEST KITCHEN: If you don't have an egg-poaching
pan, lightly grease a 2-quart saucepan with vegetable oil
or shortening. Fill the pan halfway with water. Bring
water to boiling; reduce heat to simmering. Break one egg
into a measuring cup. Carefully slide egg into water,
holding the lip of the cup as close to the water as
possible. Repeat with the remaining three eggs, spacing
eggs equally. Simmer, uncovered, for 3 to 5 minutes or
until whites are completely set and yolks begin to thicken
but are not hard. Use a slotted spoon to remove eggs.

Makes: 4 servings

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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... Cannibals don't like people with no taste.
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