Wednesday, July 15, 2015

Salmon Eggs Benedict


Who says you can't have breakfast for dinner!  We did just last night.  We love Eggs Benedict, but how about a Salmon Eggs Benedict!  Some tasty smoked salmon made this a very delicious meal.  And the hollandaise sauce is very easy to whip up in the blender.  Enjoy!

SALMON EGGS BENEDICT
4 English muffins
Butter (to toast the muffins)
6 ounces smoked salmon
4 eggs
4 egg yolks
1 stick butter
3 T heavy cream
Salt & pepper, to taste
Juice of half a lemon (about 1-2 T)
Chopped parsley, for garnish

Split the English muffins in half and spread the insides with butter.  Place them on a sheet pan and put them under the broiler to toast them.  Meanwhile, poach the eggs in an egg poacher or in boiling water with a splash of vinegar.  Make the hollandaise sauce last.  Melt the butter and keep it hot. Put the 4 egg yolks, the cream, lemon juice, and salt and pepper into a blender.  Turn the blender on as high as it will go.  While the blender is running, stream in the butter very slowly.  The hot butter will slowly cook the sauce and thicken it at the same time.  Put some salmon, a poached egg, and some hollandaise sauce onto the bottom of each muffin. Garnish the eggs benedict with the chopped parsley, if desired.

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