Monday, December 16, 2013

Salmon Eggs Benny

This was a deliciously rich dish. In fact, I think next time I make this I will share it with someone and add a side of grilled or steamed asparagus. It would make a great brunch dish. Both the hollandaise and the gravlax were rich and buttery. This is a wonderful use of the Gravlax Mom and I made over the weekend.

Salmon Eggs Benny
Serves 1 to 2


1 English muffin, fork split and toasted
2 large eggs, poached or over easy
Several slices of Gravlax or smoked salmon

For Hollandaise:
2 Tbsp unsalted butter
1 egg yolks
1 Tbsp water
1 dashes Tabasco
1 tsp lemon juice
Salt and white pepper, to taste


Toast the English muffins. Poach or fry the eggs as you like them (I like the white set and yolk runny).

Melt the butter in the microwave on high for about 30 seconds. In another microwave bowl whisk egg yolk incorporating 1 Tbsp of  water, lemon juice, Tabasco, salt and pepper. When combined, whisk in the melted butter and place in the microwave. Microwave on high for 15 seconds, whisk well and microwave for another 15 seconds and whisk again. Sauce is ready when thick and pale yellow. Top each muffin with a portion of the gravlax, an egg, and hollandaise sauce. Enjoy!

If you are a Eggs Benedict fan, check out this previous post.

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