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Ingredients
- 4 ounce thinly-sliced smoked salmon
- 4 x Large eggs
- 1 Tbsp. vinegar
- 2 x English muffins halved Butter to lightly coat muffins
- 8 Tbsp. unsalted butter
- 2 tsp lime juice
- 1 tsp white vinegar
- 3 x egg yolks room temperature Salt to taste Freshly-grnd white pepper to taste
Directions
- Lightly toast and butter English muffins and hold hot.
- Prepare sauce by; melting the butter and hold to the side. In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, egg yolks till it begins to thicken, gradually add in butter while constantly whisking. Continue till thick. Season with salt and pepper and hold hot.
- Bring a large sauce pan of water to a boil, add in 1 Tbsp. of vinegar to the water. Reduce heat so which the water is at a soft boil. Have Large eggs broken ahead of time. Gently roll Large eggs into the water. Stir the water around the Large eggs to keep their shape. Cook for 3 to 4 min. Remove with a slotted spoon.
- Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce. Serve immediately.
- This recipe yields 4 servings.
- Suggested Wine: Beverage suggestions: Champagne Mimosas with a splash of cranberry juice.
- NOTES : Chef's Tip - Try adding 1/4 to 1/2 tsp. fresh minced dill, or possibly for a kick add in chili pwdr or possibly cayenne pepper to the sauce just before topping the Large eggs. The sauce is best prepared with a double boiler method to avoid over cooking or possibly scorching.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 251 | 73% |
| Total Fat 28.45g | 36% |
| Saturated Fat 16.19g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 205mg | 9% |
| Potassium 117mg | 3% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.46g | 0% |
| Protein 8.65g | 14% |
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