Smoked Salmon Benedict
May 25, 2008
Here is a heart-healthy eggs benedict that might even convert the ham-and-hollandaise set.
Ingredients
Serves 4
4 whole wheat English muffins
A little butter
1 package hot-smoked salmon
8 poached eggs
1/4 cup creme fraiche
1 minced shallot
1/2 bunch minced dill
Squeeze of lemon juice
While the eggs are poaching and the muffins are toasting, stir together the last 4 ingredients with about a tablespoon of water—enough to get a nicely pourable, not-too-thin sauce. Smear a little bit of butter on each muffin half, top with a mound of flaked salmon and an egg. Pour the non-hollandaise sauce over the top!
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poaching tip
yum! I love poached eggs and can't wait to try this one. A small tip I an contribute to poaching eggs is this: before dropping eggs into the water, add a teaspoon or so of white vinegar. This seems to keep the eggs in tact a little better. Of course nothing beats just using extremely fresh eggs.