Salmon And Eggs Benedict With Caper Hollandaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is magnificent and so elegant. Sure to please all your finicy guests. Enjoy Ingredients:
1 envelope hollandaise sauce mix |
2 tablespoons capers drained |
1/2 teaspoon finely shredded lemon peel |
3 english muffins split and toasted |
6 ounces thinly sliced smoked salmon |
6 eggs |
1/4 cup milk |
2 tablespoons butter |
3/4 cup soft bread crumbs |
snipped fresh chives |
Directions:
1. Prepare sauce mix according to package directions then stir in capers and lemon peel.
2. Spread 1/2 cup of the sauce over bottom of a rectangular baking dish.
3. Cover remaining sauce and set aside.
4. Arrange muffins cut side up on top of sauce in dish.
5. Divide salmon into 6 equal portions then place on top of each muffin half.
6. Beat together eggs, milk and 1/8 teaspoon pepper.
7. Melt 1 tablespoon butter in a large skillet over medium heat then add egg mixture.
8. Cook without stirring until mixture begins to set on top and around edges.
9. Lift and fold partially cooked eggs with a spatula so uncooked portions flows underneath.
10. Continue cooking 4 minutes or until eggs are cooked but still moist.
11. Spoon eggs on top of muffin stacks dividing evenly then spoon remaining sauce over eggs.
12. For crumb topping melt remaining butter then add bread crumbs and toss lightly to coat.
13. Sprinkle muffin stacks with crumbs then bake at 350 uncovered for 25 minutes.
14. Sprinkle with snipped chives and serve.
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