I just adore Eggs Benedict and it is a special treat to order once in a blue moon. However, I don’t always want that heavy Hollandaise sauce to go with it. Don’t get me wrong, I do love it but I limit how often I will eat this treat. Instead I like to make poached eggs at home and create a lighter sauce for the eggs. I like to make a lighter, Greek Yogurt & Dill Sauce for my eggs. It tastes great served over a rustic, Seven Grain fresh bread that is toasted with some Ricotta Cheese and Honey Ham. This breakfast is easy to whip together; it is light, healthy and very tasty. It is a perfect way to start any day.
Poached Egg w/Yogurt Dill Sauce
Makes approx. 2 servings
2 large slices, Seven Grain Bread
3-4 Tablespoons, Ricotta Cheese
2-3 Slices, Ham
Few sprigs, Fresh Parsley, chopped
1 Tablespoon, Butter, cut into 4 pieces
2 Tablespoons, Greek Yogurt
1/2 Teaspoon, Dry or fresh Dill
1 Teaspoon, Milk
1 Teaspoon, Lemon
Poaching Egg: On the stove, add the egg poacher to a pan and fill the pan with some water. Fill with just enough water to cover the bottom of your pan. Turn heat on stove to medium-high. Once water starts to boil add a small piece of butter or some coconut oil to each cup. Once melted, add 1 Egg to each cup. Cover with lid and cook for 3 minutes. Remove from heat.
While the egg is cooking, slice the bread into 4 pieces. Toast and then spread the Ricotta Cheese on each piece. Place the ham on top then place 1 egg on each piece. Spoon the sauce over top of the egg, letting it fall over the sides. You can add some to the plate and then garnish with some of your fresh parsley.
Of course you can also poach eggs in heated water without the poacher. I have poached my eggs that way however this Egg Poacher I have is so great. It perfectly cooks/poaches the eggs for you. Just set a timer and that’s it. It makes poaching eggs so easy. It was definitely worth adding to my kitchen!