• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a bowl combine sour cream, lemon juice, and dry mustard. Add milk to desired consistency. Set aside.

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  • 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.

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  • 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.

Nutrition Facts

206 calories; 10 g total fat; 4 g saturated fat; 225 mg cholesterol; 481 mg sodium. 14 g carbohydrates; 1 g fiber; 14 g protein; 437 IU vitamin a; 1 mg vitamin c; 71 mg calcium; 2 mg iron;

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2 Ratings
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