Wolfe Manor Inn
Bed and Breakfast

Ashland, Oregon

Specialty Recipe

Bagels and Lox Benedict

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)