Jan 21, 2007

Easy Eggs Benedict

1/4 cup salted butter, melted,
1 cup whole milk plain yogurt
1/8 to 1/4 teaspoon turmeric, for coloring
3 tablespoons fresh lemon juice

1/8 teaspoon Worcestershire sauce

1/8 teaspoon sea salt
1/8 teaspoon pepper
4 English muffins split, toasted and buttered

4 thin slices of ham

1 tablespoon white vinegar

4 eggs

Garnish with lemon peels and chopped parsley.

Melt the butter and make sure to remove from heat before butter browns.

Using a blender, blend yogurt, turmeric, lemon juice, Worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth. While blender is on, add the melted butter in a thin steady stream.

Toast and butter all 4 English muffins topping with 1 slice of ham, and set them on plates.

Bring to a simmer 3 cups of water in a medium size saucepan. Pour in the vinegar.

Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.

Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.

4 servings

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