February 07, 2017
Breakfast, Lunch, Fish,
Salmon, Eggs, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon more
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"From Ladies Home Journal's "Breakfast with the Stars"."
Fill large skillet halfway with water.
Add vinegar and bring to a gentle boil.
Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan.
Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan.
Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened.
Remove from heat.
Stir in salt, paprika and ground red pepper.
Break eggs and carefully add to simmering water.
Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes.
Place 1 toasted muffin half on each of 4 plates.
Set aside 1/4 cup sliced salmon for garnish.
Arrange remaining salmon over muffins.
With slotted spoon, place poached eggs on salmon.
Spoon sauce over eggs.
Top with reserved salmon.
Sprinkle with parsley.
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