New eggs benedict
Source of Recipe
published in Chatelaine's 11/2004 issue
List of Ingredients
1/2 lemon
1/4 cup (50 mL) light sour cream or low-fat plain yogurt
1 tbsp (15 mL) finely chopped shallots
1-1/2 tsp (7 mL) each olive oil and warm water
1/4 tsp (1 mL) dried tarragon
Generous pinch of salt
Pinch of paprika
1 tbsp (15 mL) white vinegar or freshly squeezed lemon juice
Olive oil
4 slices peameal bacon
4 eggs
Chopped chives (optional)
Recipe
1. Squeeze 1/2 tsp (2 mL) juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
2. Meanwhile, fill a wide saucepan with about 2 inch (5 cm) water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden-tinged, about 1 to 2 minutes per side. Remove pan from heat.
3. Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like, 2 to 4 minutes. To serve, place 1 or 2 pieces of bacon on each plate. Using a slotted spoon, remove eggs, one at a time, and dab whites with paper towel to absorb as much water as possible. Place 1 egg on a piece of bacon. Repeat with remaining eggs. Spoon about 1-1/2 tbsp (22 mL) sauce over each egg. Sprinkle with chives. Delicious with toasted whole wheat English muffins or with salad made with spinach, tomato and red onion.
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