Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
In a good year, Spring means fresh, wild salmon, and 2011 looks to be a good year for this king among fish.
One of my favorite breakfast dishes is this variation on Eggs Benedict that some call Dutch Benedict. If you're thinking about whipping up some Hollandaise sauce for your Mother's Day Benedict, consider this savory variation that uses smoked wild salmon in lieu of ham or canadian bacon.
4 gluten-free English muffins
8 eggs, poached
8 ounces smoked wild Salmon
1 teaspoon cider vinegar
1 tablespoon chives as garnish
1 teaspoon paprika (garnish)
Hollandaise sauce (see below)
Prepare the Super Easy Hollandaise as below and set aside, keeping warm.
Brown the bacon in a medium skillet over medium-high heat.
Split and toast English muffins, and top with butter (optional). Place on warm plates. Top each muffin with a slice of smoked salmon and a hot poached egg. Drizzle with Hollandaise sauce; garnish with paprika and chopped chives.
Super Easy Hollandaise Sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash red hot pepper sauce, such as Tabasco or Trappey's
1/2 cup butter
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.