In a good year, Spring means fresh, wild salmon, and 2011 looks to be a good year for this king among fish.
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.
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