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Quick Eggs Benedict

Topped with chopped red sweet pepper, these little egg entrees are a festive addition to a holiday brunch.

3.5 by 3 people
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  • Makes: 4 servings
  • Start to Finish: 20 mins

Quick Eggs Benedict



  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.

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



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