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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.