Smoked Salmon Eggs Benedict with Butter-Olive-Lemon-Caper-Maple Syrup sauce Recipe

click to rate
1 vote | 2709 views

Italian flare within a PARIS style brunch.
Smoked Salmon Eggs Benedict got slathered in a Butter-Olive-Lemon-Caper-Maple Syrup sauce.

For a detailed post..refer to:
http://www.foodessa.com/2015/05/paris-style-brunch-smoked-salmon-eggs.html

Servings: 2 servings
Tags:

Ingredients

Cost per serving $0.00 view details
  • . > BASE:
  • . 4 large eggs
  • . 1 Tbsp. (15ml) white vinegar or lemon juice
  • .
  • . 4 slices of toasted bread (your choice)
  • . light spread of Dijon mustard (for bread)
  • .
  • . 12 small slices of Smoked Salmon
  • .
  • .> SAUCE:
  • . 4 Tbsps. [1/4 cup] (125ml) unsalted butter
  • . 2 Tbsps. [1/8 cup] (30ml) e.v. Olive oil
  • . 1 Tbsp. (15ml) Capers, crushed
  • . 1 Tbsp. (15ml) Dijon mustard
  • . 1 Tbsp. (15ml) lemon juice
  • . 2 Tbsps. (30ml) Maple Syrup
  • . 1/4 tsp. (1.75ml) granulated garlic
  • . 1/4 tsp. (1.75ml) dried tarragon herb

Directions

  1. . Sauce: Prepare all ingredients for the desired sauce in a small pot and place it on very LOW heat. Whisk it right before serving.
  2. . Preparing toasted bread and spread: Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the salmon slices and set aside.
  3. . Poaching eggs: Use two tiny bowls to place your initial cracked eggs. Set aside. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
  4. . Assembly: Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
  5. . When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. Serve and enjoy. Bon appetit.
  6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 2 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment