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Categories:
white wine champagne vinegar shallots Silken sour cream lemon juice honey mustard ground turmeric ground red pepper eggs muffins lower freshly ground black pepper paprika fresh chives
Viewed: 30 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
