Healthy Eggs Benedict

Directions

1. 1
   Squeeze 1/2 tsp juice from lemon into a medium-size bowl.
2. 2
   Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika.
3. 3
   Taste and add more lemon juice, if needed.
4. 4
   If making ahead, cover and refrigerate up to 2 days.
5. 5
   Bring to room temperature before using.
6. 6
   Meanwhile, fill a wide saucepan with about 2 inches water.
7. 7
   Add vinegar and bring to a boil over high heat.
8. 8
   To cook bacon, lightly oil a large frying pan and set over medium-high heat.
9. 9
   Add bacon.
10. 10
    Cook until golden tinged, about 1-2 min per side.
11. 11
    Remove pan from heat.
12. 12
    Once water boils, reduce heat to low so water is barely simmering.
13. 13
    Crack an egg into a small dish, then slip into water.
14. 14
    Repeat with remaining eggs.
15. 15
    Simmer, uncovered, until whites are set and yolks are done as you like.
16. 16
    2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half.
17. 17
    Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible.
18. 18
    Place 1 egg on top of the bacon.
19. 19
    Repeat with remaining eggs.
20. 20
    Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives.