Eggs Benedict

• 1/2 cup white wine
• 3 tablespoons champagne vinegar, divided
• 1/4 cup minced shallots
• 6 ounces soft silken tofu
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground red pepper
• 8 large eggs
• 4 whole-grain English muffins, split and toasted
• 8 (1/2-ounce) slices lower-sodium deli ham
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon paprika
• 2 teaspoons minced fresh chives

1. Bring wine, 2 tablespoons vinegar, and shallots to a boil in a small skillet; cook about 5 minutes or until liquid is reduced by half. Combine wine mixture, tofu, and next 6 ingredients (through ground red pepper) in a blender; process until smooth. Return tofu mixture to skillet; cook over low heat 3 minutes or until warm, stirring constantly with a whisk.
2. Add water to a large skillet, filling two-thirds full; bring to a simmer. Add remaining 1 tablespoon vinegar to pan. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Keep warm.
3. Place 2 toasted English muffin halves on each of 4 plates; top each muffin half with 1 slice of ham, 1 poached egg, and about 1 tablespoon sauce. Sprinkle evenly with black pepper, paprika, and chives.

white wine, champagne vinegar, shallots, silken, sour cream, lemon juice, honey, mustard, ground turmeric, ground red pepper, eggs, muffins, lower, freshly ground black pepper, paprika, fresh chives

Taken from www.myrecipes.com/recipe/eggs-benedict (may not work)