Guilt-Free Eggs Benedict
By CrzysChick
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Ingredients
- 1/2 lemon
- 1/4 c light sour cream or low-fat yogurt
- 1 T finely chopped shallots
- 1 1/2 tsp each olive oil & warm water
- 1/4 tsp dried tarragon
- pinch of salt
- pinch of paprika
- 1 T white vinegar or freshly squeezed lemon juice
- olive oil
- 4 slices peameal bacon
- 4 eggs
- chopped chives (optional)
Details
Servings 3
Level of difficulty Difficult
Preparation time 15mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt & paprika. Taste and add more lemon juice, if needed.
Step 2
Meanwhile, fill a wide saucepan with about 2 inches of 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, about 1-2 minutes per side. Remove pan from heat.
Step 3
Once water boils, reduce heat to low so water is barely simmering. Crack 1 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, 2-4m. To serve, place 1 or 2 slices of bacon on each plate. Using a slotted spoon, remove eggs 1 at a time, and dab whites with paper towels to absorb as much water as possible. Place 1 egg on a slice of bacon. Repeat with remaining eggs. Spoon about 1 1/2 T sauce over each egg. Sprinkle with chives.
Step 4
Serve with toasted whole wheat English muffins and a spinach salad.
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