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- 1/4 cup dairy sour cream or creme fraiche
- 1 teaspoon lemon juice
- 3/4 - 1 teaspoon dry mustard
- 3 - 4 teaspoons milk
- 4 eggs
- 4 1/2-inch-thick slices crusty French bread, or French bread, lightly toasted
- 1/4 pound thinly sliced smoked salmon or 4 slices Canadian bacon
- Diced red sweet pepper (optional)
- Salt and ground black pepper
1. In a bowl combine sour cream, lemon juice, and dry mustard. Add milk to desired consistency. Set aside.
2. 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.
3. 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.
- 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.
- Servings Per Recipe 4,
- cal. (kcal) 206,
- Fat, total (g) 10,
- chol. (mg) 225,
- sat. fat (g) 4,
- carb. (g) 14,
- fiber (g) 1,
- pro. (g) 14,
- vit. A (IU) 437,
- vit. C (mg) 1,
- sodium (mg) 481,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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