Salmon and Eggs Benedict with Caper Hollandaise
From chefmeow 15 years ago
- 25 minutes to make
- Serves 6
This is magnificent and so elegant. Sure to please all your finicy guests. Enjoy
Ingredients
- 1 envelope hollandaise sauce mix shopping list
- 2 tablespoons capers drained shopping list
- 1/2 teaspoon finely shredded lemon peel shopping list
- 3 English muffins split and toasted shopping list
- 6 ounces thinly sliced smoked salmon shopping list
- 6 eggs shopping list
- 1/4 cup milk shopping list
- 2 tablespoons butter shopping list
- 3/4 cup soft bread crumbs shopping list
- Snipped fresh chives shopping list
How to make it
- Prepare sauce mix according to package directions then stir in capers and lemon peel.
- Spread 1/2 cup of the sauce over bottom of a rectangular baking dish.
- Cover remaining sauce and set aside.
- Arrange muffins cut side up on top of sauce in dish.
- Divide salmon into 6 equal portions then place on top of each muffin half.
- Beat together eggs, milk and 1/8 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat then add egg mixture.
- Cook without stirring until mixture begins to set on top and around edges.
- Lift and fold partially cooked eggs with a spatula so uncooked portions flows underneath.
- Continue cooking 4 minutes or until eggs are cooked but still moist.
- Spoon eggs on top of muffin stacks dividing evenly then spoon remaining sauce over eggs.
- For crumb topping melt remaining butter then add bread crumbs and toss lightly to coat.
- Sprinkle muffin stacks with crumbs then bake at 350 uncovered for 25 minutes.
- Sprinkle with snipped chives and serve.
The Rating
Reviewed by 2 people
mjcmcookThe Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "