SMOKED SALMON/EGG BENNIES
4 servings
Poached Eggs
Ingredients:
Water (hot, not boiling)
4 eggs
1 tsp white vinegar (optional)
4 English muffins, sliced and lightly toasted
8 oz smoked salmon, cold
Directions:
To a shallow and wide pan add hot water to 2/3 level. Do not allow to boil…water should be at a very low simmer (not bubbling). Add vinegar to the water to help gets set (optional). Break egg into small single serving bowl (like custard cup) and slide into center of the water. Use a spatula to gently lift egg if it sticks to the bottom of the pan. Cook it to desired consistency. I cook mine 3 min because I like them quite soft. Lift them with a slotted spoon.
Eggs can be placed in cold water and dipped just a few seconds in the hot water when hollandaise done or you are ready to serve. Eggs will keep overnight in cold water in the fridge…this is great for larger parties.***
Lightly toast (not crispy) and butter English muffins. Add 2oz smoked salmon. Top with poached egg and a dab of Hollandaise Sauce…I prefer mine on the side so I can control how much is put on right at the table.
Hollandaise Sauce – 1 ¼ cups
4 egg yolks
1 tbsp lemon juice, fresh
Salt
Dash hot sauce, or cayenne pepper
1 cup butter, melted in microwave…still hot
Blend first 4 ingredients in Blender on High for about 5 sec. When butter is melted and still hot, turn blender back to High speed. Gradually add butter. In less than one minute you will have a smooth, golden sauce.
☆ Thank you all for passing my things around and sharing ☆
° ° ˛˚˛ * _Π____° ˛˚˛ *
˚ ˛ •˛•˚ */______/~˚ ˚˚ ˛ •
˚ ˛ •˛• ˚ {______}/˚ ˛ •˛• ˚
FROM MY HOUSE TO YOURS~~˚
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4 servings
Poached Eggs
Ingredients:
Water (hot, not boiling)
4 eggs
1 tsp white vinegar (optional)
4 English muffins, sliced and lightly toasted
8 oz smoked salmon, cold
Directions:
To a shallow and wide pan add hot water to 2/3 level. Do not allow to boil…water should be at a very low simmer (not bubbling). Add vinegar to the water to help gets set (optional). Break egg into small single serving bowl (like custard cup) and slide into center of the water. Use a spatula to gently lift egg if it sticks to the bottom of the pan. Cook it to desired consistency. I cook mine 3 min because I like them quite soft. Lift them with a slotted spoon.
Eggs can be placed in cold water and dipped just a few seconds in the hot water when hollandaise done or you are ready to serve. Eggs will keep overnight in cold water in the fridge…this is great for larger parties.***
Lightly toast (not crispy) and butter English muffins. Add 2oz smoked salmon. Top with poached egg and a dab of Hollandaise Sauce…I prefer mine on the side so I can control how much is put on right at the table.
Hollandaise Sauce – 1 ¼ cups
4 egg yolks
1 tbsp lemon juice, fresh
Salt
Dash hot sauce, or cayenne pepper
1 cup butter, melted in microwave…still hot
Blend first 4 ingredients in Blender on High for about 5 sec. When butter is melted and still hot, turn blender back to High speed. Gradually add butter. In less than one minute you will have a smooth, golden sauce.
☆ Thank you all for passing my things around and sharing ☆
° ° ˛˚˛ * _Π____° ˛˚˛ *
˚ ˛ •˛•˚ */______/~˚ ˚˚ ˛ •
˚ ˛ •˛• ˚ {______}/˚ ˛ •˛• ˚
FROM MY HOUSE TO YOURS~~˚
For wonderful Recipes, tips & DIY's JOIN here-->
https://www.facebook.com/
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