Bagels and lox benedict

Bagels and Lox Benedict recipe


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4.8200
Ingredients
6 plain bagels
9 ounces thinly sliced smoked salmon
12 very thin slices of red onion
12 poached eggs
Fresh dill sprigs
Light Lemon-Caper Sauce:
2 cups fat-skimmed chicken broth or vegetable broth
1/4 cup cornstarch
1-1/2 cups reduced-fat sour cream
3 Tablespoons lemon juice
4 Tablespoons drained capers
Salt and pepper

Cut bagels in half horizontally. Toast. Put 2 bagel halves on each plate; top equally with salmon and onion. Place an egg on each half; spoon lemon-caper sauce equally over portions. Garnish with dill.

Light Lemon-Caper Sauce:In a 3-quart pan, whisk broth and cornstarch until smooth. Stir over medium-high heat until boiling, 2 to 3 minutes. Whisk in sour cream, lemon juice, and capers. Stir frequently just until steaming, 2 to 3 minutes. Season to taste with salt and pepper.


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