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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This version uses a lighter sauce made with sour cream or yogurt but it's still creamy and decadent Ingredients:
1/2 lemon |
1/4 cup light sour cream or 1/4 cup low-fat plain yogurt |
1 tablespoon finely chopped shallot |
1/4 teaspoon dried tarragon |
1 pinch salt |
1 pinch paprika |
1 tablespoon white vinegar or 1 tablespoon lemon juice |
4 slices peameal bacon |
4 eggs |
english muffin, toasted |
chopped chives (optional) |
Directions:
1. Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
2. Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden tinged, about 1-2 min per side. Remove pan from heat.
3. Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like. 2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible. Place 1 egg on top of the bacon. Repeat with remaining eggs. Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives.
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