Things You'll Need:
- 1/4 cup plain nonfat yogurt
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 2 English muffins, split, toasted
- 12 slices thin sliced smoked ham, warmed
- 4 large eggs, poached
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Step 1
THE SAUCE
In a saucepan, mix mayonnaise, yogurt, and mustard. Cook on very low heat for 6 minutes or until mixture is heated through, stirring. -
Step 2
FOR THE POACHED EGGS
Heat a pot with at least 3 inches of water in it or to a depth at that your eggs can float in. Bring water to a hot point just above simmering temperature, never use boiling water (important).
Once the water is hot there, turn the heat down a bit so the water does not bubble.
Add a splash of vinegar in the hot water. The vinegar helps the eggs tight.
Crack an egg into a small bowl or dish; always easier to slide the egg in from a dish instead of using the sides of the pan. This helps in keeping the shape of the egg round.
Make a vortex in the hot water with your spatula or spoon. The spinning water keeps the egg stay together so the whites don't spread and divide in the water; wrapping the white tight around the yolk. With your other hand, gently slide the egg into the center of the vortex.
Slide the spatula very slowly underneath your egg if it got stuck on the bottom of the pan, and lift it up slightly close to the water surface.
Your egg will be cooked in 3 to 4 minutes, spoon it out with a slotted spatula or spoon. Drain on paper towels.
Repeat for the other 3 eggs. If you are confident, you may poach two or more eggs at once. -
Step 3
PLATING
Top 4 muffin halves each in this order with: 3 ham slices (heat 5 seconds on high in microwave oven if you like them warm), 1 poached egg, and 1 tablespoon of the sauce. Great with milk, coffee or orange juice.
Breakfast for four; half muffin each / or for two, 1 muffin each.
Comments
kristara said
on 6/11/2009 This sounds delicious! Great recipe 5*
sonni57 said
on 6/10/2009 Good recipe for ham and eggs benedict I'll give it a try.