TOTAL TIME: 25 mins
1/4 cup light sour cream
1 teaspoon lemon juice
3/4- 1 teaspoon dry mustard
3 - 4 teaspoons fat-free milk
4 whole wheat English muffins, split and toasted
4 ounces thinly sliced smoked salmon
Diced red sweet pepper (optional)
Thinly sliced red onion (optional)
Ground black pepper
1. For sauce, in a small bowl combine sour cream, lemon juice, and dry mustard. Add enough of the milk to make sauce of desired consistency. Set aside.
2. Lightly grease four cups of an egg poaching pan.* Place the poacher cups over boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break one of the eggs into a measuring cup. Carefully slide egg into a poacher cup. Repeat with the remaining three eggs. Cover; cook for 6 to 8 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.
3. Top muffin halves with smoked salmon. Top with poached eggs. Spoon sauce over top. If desired, top with diced sweet pepper and/or onion slices. Sprinkle with black pepper.
If you don't have an egg-poaching pan, lightly grease a 2-quart saucepan with vegetable oil or shortening. Fill the pan halfway with water. Bring water to boiling; reduce heat to simmering. Break one egg into a measuring cup. Carefully slide egg into water, holding the lip of the cup as close to the water as possible. Repeat with the remaining three eggs, spacing eggs equally. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.