June 23, 2009

Recipe: (Yogurt) Eggs Benedict

I'm trying to cook more with yogurt (read: healthy) to make usually-fattening creamy sauces and dressings that I love. I found this one on the Website my favorite yogurt brand, Stonyfield Farm, and made it for brunch. Yum. I used prosciutto instead of Canadian bacon and served it with asparagus roasted in olive oil and Greek spices with pine nuts. My first ever poached egg even turned out decently well despite the scary-looking egg mess that surrounded it in the water.

(Yogurt) Eggs Benedict

6 eggs

6 slices Canadian bacon

3 English muffins

1 tablespoon chopped fresh chives, for garnish

For the Sauce:

3/4 cup Stonyfielf lowfat plain yogurt

2 teaspoons lemon juice

3 egg yolks

1/2 teaspoon prepared Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon white sugar

1 pinch ground black pepper

1 dash hot pepper sauce

Prepare sauce first. Using a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, pepper and hot sauce. Cook mixture over simmering water, stirring constantly for about 5 minutes, or until sauce is thick enough to coat the back of a spoon. In a large pan heat one and a half quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon, drain briefly, and reserve. To finish dish: Toast English muffins and place on plates. Top each piece of toast with a slice of Canadian bacon and a hot poached egg. Drizzle with yogurt sauce; garnish with chopped chives.

Makes 6 servings.

Nutrition Facts: Calories 300; Calories from fat 100; Carbohydrate 30g; Protein 20g; Fiber 5g

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