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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)
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.
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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 ? -
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 😀
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This post is an entry for the ?#ShortcutEggsperts Linky Challenge ?sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk”,
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TTFN
Debbie
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