There are few things I won’t do for a runny egg.
Not quite sure if that makes my standards very high…or very low?
But regardless, I sort of weep for Eggs Benedict.
It’s been my breakfast of choice when dining out, for.ever. And whenever I deviate from it, I regret it. I make it at home every once in a while, too.
Nothing beats a real rich and buttery hollandaise sauce, but this lighter version ain’t nothing to sneeze at considering how easy and fast it is. Plus, I think it’s half the calories, yet still full of delicious flavor.
I’ve made this four times now, and every time I just couldn’t stand to shoot off photos before shoveling it into my face. This last time, though, I took one for the team so I could finally share it here. Don’t say I never did anything for you ;-)
Eggs Benedict with Smoked Salmon
Prep time: 20 minutes
Cook time: 5 minutes
• 1/4 cup light sour cream
• 1 teaspoon lemon juice
• 1 1/2 teaspoons dijon mustard
• 4 teaspoons skim milk
• 4 eggs
• 2 English muffins, split and toasted
• 4 ounces thinly sliced smoked salmon
• diced red onion
• diced scallions
• fresh ground black pepper
To make the sauce: in a small bowl, combine the sour cream, lemon juice, mustard, and milk. Set aside.
Lightly grease a deep, large nonstick sauté pan with vegetable oil; fill pan halfway with water. Bring to a boil, then reduce heat to a simmer. Break one egg into a measuring cup; carefully slide egg into the water, holding lip of the cup as close to the water as possible. (Repeat with remaining eggs, allowing a decent amount of space in between each one.) Simmer, uncovered, for 3-4 minutes or until whites are set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.
Top muffin halves with smoked salmon and a poached egg. Spoon sauce over the top and sprinkle with red onion, scallions, and black pepper to taste. Serve immediately.
(slightly adapted from Good & Fresh Magazine)