| |
|
 ¼ cup Plain Mountain High Yoghurt- 4 teaspoons milk
- 1 teaspoon fresh lemon juice
- 2 teaspoons Dijon mustard
- Vegetable oil
- 4 eggs
- 4 thick slices bread, lightly toasted
- ¼ pound sliced smoked salmon or 4 slices cooked bacon
- Salt and pepper
|
|
|
In a small bowl, gently combine yoghurt, milk, lemon juice, and mustard. Set aside.
Lightly grease a large saucepan with vegetable oil. Fill the pan halfway with water and bring to a boil. Reduce heat to simmering. Break one egg into a cup and carefully slide egg into water, so it doesn’t spread. Repeat with remaining eggs. Simmer eggs for 5 minutes.
Top each toast slice with smoked salmon or bacon. Remove eggs carefully from water with a slotted spoon so they drain (trim edges with kitchen shears if necessary, for a neat presentation). Top each toast slice with an egg, then a generous dollop of the yoghurt-mustard mixture. Season with salt and pepper to taste. Serve immediately.
Makes 4 servings.
Click here to view the Next Recipe!
|
|
|
|
| Calories - 230 |
| Total Fat - 9g |
| Cholesterol - 220mg |
| Potassium - 158mg |
| Sodium - 635mg |
| Total Carbohydrates - 21g |
| Protein - 15g |
| Fiber - 1g |
| Calcium - 8% |
|
|
Serving size: 1 egg on toast.
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
0 Comments