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Quick Eggs Benedict
- In a bowl combine sour cream, lemon juice, and dry mustard. Add milk to desired consistency. Set aside.
- Lightly grease 4 cups of an egg poaching pan*. Place the poacher cups over pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into poacher cup. Repeat with remaining eggs. Cover; cook 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 each bread slice with smoked salmon. Top with poached egg. Top with mustard-sour cream mixture and red sweet pepper. Season with salt and pepper. Makes 4 servings.
From the Test Kitchen
If you don't have an egg poaching pan, lightly grease a 2-quart saucepan with cooking oil or shortening. Fill the pan halfway with water; bring 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 remaining eggs, spacing eggs equally. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
Nutrition Facts (Quick Eggs Benedict)
- Per serving:
- 206 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 225 mg chol.,
- 481 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet