Quick Eggs Benedict

 

Ingredients:

½	Cup	Sour Cream
1	Tsp	Lemon Juice
1	Tsp	Dry Mustard
4	Tsp	Milk
4		Eggs
4		½” Thick Slices Crusty French Bread, Lightly Toasted
¼	Lb	Thinly Sliced Smoked Salmon Or Canadian Bacon
		Salt And Pepper

Directions:

In a bowl combine sour cream, lemon juice, and dry mustard. Add milk to desired consistency. Set aside.

Lightly grease 4 cups of an egg poacher. Place the poacher cups over a pan of boiling water, reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into poacher cup. Repeat with remaining eggs. Cover and cook for 6 minutes or until whites are completely set and yolks begin to thicken but are not hard.

Top each bread slice with smoked salmon. Top with a poached egg, top with mustard sour cream mixture and salt and pepper to taste.

**Note: if you do not have a egg poacher, lightly grease a 2 quart saucepan with cooking oil. Fill the pan halfway with water; bring to a boil. Reduce the heat to simmering. Break one egg into a measuring cup. Carefully slide egg into water, holding cup as close to water as possible. Repeat with remaining eggs, spacing eggs equally. Simmer, uncovered for 3-5 minutes or until whites are completely set and yolks have thickened but are not hard. Remove eggs with a slotted spoon.

 

Yields

4  servings