1.24.2013

Edibles | Smoked Salmon Eggs Benedict

It was my first time poaching an egg and little did I realize how simple it was to poach an egg. The secret was to use a skillet if you want the egg to have more of a "sunny side up" look. I used Paula Deen's recipe from Food Network but slightly altered it. Give this recipe a try and I promise you it will be a great fun brunch!


Salad
1/2 finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
1 1/2 tablespoon lemon juice
1 tablespoon chopped parsley

In a large bowl, whisk together all the ingredients except the bell peppers. Gently fold in the bell peppers and reserve.

Hollandaise Sauce
2 egg yolks
4 tablespoons cream
4 tablespoons butter
1 1/2 tablespoon lemon juice
1 teaspoon cayenne
Pinch salt
1 tablespoon white wine vinegar

Combine the egg, cream, and butter and whisk together. Add in the lemon juice and whisk together until well blended. Add in the cayenne and salt. Stir in the vinegar slowly.

Poached Eggs
3 cups water
1 tablespoons white wine vinegar
1 teaspoon salt
4 large biscuits

In a medium or shallow saucepan, bring the water, vinegar and salt to a slow simmer. You should see bubbles forming around the bottom of the pan with steam rising. Crack one egg into the ramekin and slowly slide the egg into the saucepan. Simmer until the eggs are set. Depending on the egg's size it will take about 5-7 minutes for the egg whites to completely cook. Remove with slotted spoon onto a paper towel. Repeat for as many eggs being served.

Sourdough breakfast biscuits & smoked salmon to serve.
Tarragon leaves for garnish.

Lightly toast the sourdough biscuit either in a saucepan or in the oven. Toast both side for about 2-3 minutes to warm up the bread. Top the biscuit with the salad. Spoon the poached egg on top of the salad. Place smoked salmon on top of the egg and drizzle with hollandaise sauce over the smoked salmon. Garnish with 2-3 leaves of tarragon. Serve immediately & enjoy!

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