4 oz. smoked salmon
4 tablespoons cream cheese, softened
2 teaspoons white or rice vinegar
2 English muffins, split
1 teaspoon salt
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Gently pour the egg (one at a time) in poaching liquid. The egg will poach gently for about 2 to 4 minutes until desired doneness. Remove egg from water when ready with slotted spoon and rest egg briefly on paper towel to remove excess water.
*Place poached eggs on top toasted English muffin with cream cheese and smoked salmon. Serve hollandaise sauce on top & Serve immediately. Garnish with capers and chives.
3 ounces melted butter
1 egg yolk
1 teaspoon lemon juice
1/2 teaspoon salt
Optional: Dash of cayenne or tabasco
Place egg yolk in stainless steel bowl with lemon juice and salt. Whisk briskly until frothy. Place bowl of egg mixture over simmering water to gently thicken hollandaise sauce while slowly drizzling in melted butter. Hollandaise sauce should be slightly thickened and creamy add teaspoon of water to adjust consistency.
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