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

Fresh Egg Test

Fill a bowl or pan with cold water and add some salt.
Place the egg in the water.
If it sinks to the bottom, it is fresh.
If the egg rises to the top, the egg is no good.