Saturday, 1 March 2014

Eggs Benedict! #Shortcuteggsperts

Shopping list

3/4 cup low fat natural yogurt
2 tsp lemon juice
3 egg yolks
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp white sugar
pinch black pepper
dash of tabasco sauce
4 muffins
8 eggs
Salmon (dh doesnt like salmon and said it was nice without so just add as much salmon as preferred per person)
Step by step :

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and tabasco sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  1. In a large stock pot heat 2 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 and let drain briefly.
    (or muck it up completely, work your way through 11 eggs, give up and do them in floating dishes!!) LOL 
  2. To assemble final dish: Toast muffins and place on warm plates. Top each muffin with a slice of smoked salmon and a hot poached egg.

                                                            Drizzle with the yogurt sauce.  ENJOY :D

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at”,

1 comment:

  1. Loving your step by step instructions. Tasty! Commenting for myself and on behalf of BritMums and thanking you for taking part


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