Eggs Benedict

Name: Eggs Benedict
Ingredients: 1/2 cup white wine; 3 tablespoons champagne vinegar, divided; 1/4 cup minced shallots; 6 ounces soft silken tofu; 2 tablespoons reduced-fat sour cream; 2 tablespoons fresh lemon juice; 1/2 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon ground turmeric; 1/8 teaspoon ground red pepper; 8 large eggs; 4 whole-grain English muffins, split and toasted; 8 (1/2-ounce) slices lower-sodium deli ham; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon paprika; 2 teaspoons minced fresh chives

16 ingredients

3 steps

Ingredients

1/2 cup white wine
3 tablespoons champagne vinegar, divided
1/4 cup minced shallots
6 ounces soft silken tofu
2 tablespoons reduced-fat sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
8 large eggs
4 whole-grain English muffins, split and toasted
8 (1/2-ounce) slices lower-sodium deli ham
1/4 teaspoon freshly ground black pepper
1/8 teaspoon paprika
2 teaspoons minced fresh chives

Directions

1

Bring wine, 2 tablespoons vinegar, and shallots to a boil in a small skillet; cook about 5 minutes or until liquid is reduced by half. Combine wine mixture, tofu, and next 6 ingredients (through ground red pepper) in a blender; process until smooth. Return tofu mixture to skillet; cook over low heat 3 minutes or until warm, stirring constantly with a whisk.
2

Add water to a large skillet, filling two-thirds full; bring to a simmer. Add remaining 1 tablespoon vinegar to pan. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Keep warm.
3

Place 2 toasted English muffin halves on each of 4 plates; top each muffin half with 1 slice of ham, 1 poached egg, and about 1 tablespoon sauce. Sprinkle evenly with black pepper, paprika, and chives.