I love poached eggs. My dismay at a restaurant for serving coddled eggs advertised as poached is on record. A tender white and hot oozy yolk - yumm. I had simultaneous cravings for poached eggs, salmon and hollandaise sauce - time to make salmon eggs Benedict, sans English muffin for lower carb count. Armed with Scottish smoked salmon from Trader Joe's and leftover wild Copper River salmon from dinner last night, I began the hollandaise. Clarified a stick of butter in the microwave, whisked 2 yolks with lemon juice & zest, salt and a tablespoon of water over a double boiler. Drizzled in the butter while whisking and 3 minutes later it's ready! I poached the eggs in the water under the bowl, about 4 minutes for the perfect egg. I laid a bed of smoked salmon, arranged the egg on top, doused in hollandaise and leftover salmon. A wonderful way to start the weekend!
No comments:
Post a Comment