Eggs Benedict with a Mustard FAGE Total Yoghurt Sauce
A great way to start the day!
100g FAGE Total
30g white wine
60g white vinegar
2 egg yolks
150g butter, melted
Juice of 1 lemon
Salt & pepper
For the eggs:
2 tbsp white vinegar
2 bacon rashers
2 slices of toasted bread
- To make the sauce, put a pinch of pepper, the wine and vinegar into a saucepan and simmer until half of the vinegar has reduced.
- Add the water and strain. Mix in the yolks, yoghurt and the mustard and beat thoroughly with a whisk on a bain-marie, until the sauce thickens.
- Continue stirring and slowly fold in the butter. Once the sauce has thickened, add a squeeze of lemon juice and season with salt and pepper.
- For the eggs, simmer salted water in a deep saucepan (do not let it boil). Add the white vinegar and break the eggs one by one into the simmering water (cook for a maximum of 4 minutes, depending if you want them runny or not). Strain and let them dry on a kitchen towel.
- Serve the bacon and the egg on the toasted bread, pour the sauce over and sprinkle with freshly ground pepper.
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