February 12, 2018
Breakfast, Fish, Eggs,
Fruit, French, North American, Easy/Beginner Cooking, Brunch, Entertaining, Ladies Luncheon, Blender, Poach, Stove Top more
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"Found at bsugarmamadotcom, this recipe is the brainchild of Nicole & I love the way this girl thinks. Not only does the recipe feature 2 of my favorite ingredients, but then it covers them in Hollandaise sauce made exactly like my sister (Kathy) makes for me when I visit her in the US. Nicole explained how this recipe makes her want to open a Bed & Breakfast called "Good Morning" that's a combo of "modern meets contemporary meets cozy". There would be no TVs & we'll have to await the verdict on WIFI. BUT it would be intimate & feature this breakfast/brunch treat every day. It's her fantasy, but now it's my fantasy to live next door to her "Good Morning" B&B & be her best friend. ENJOY! -- NOTE: There was 1 strange thing about this recipe. The ingredients & prep indicate it serves 4. However, most of the pics showed 2 finished muffin halves on ea plate. I had to make a choice & opted to enter 4 servings as the recipe suggests & try to ignore the pics that had me drooling. You can also make that choice for yourself. :-)"
FOR THE HOLLANDAISE SAUCE: In a blender on low, add the egg yolks & slowly stream the melted butter into the blender. Keep the blender on low & add the lemon juice, salt & pepper. Turn off blender & set aside.
Toast the English muffin halves, butter lightly if desired & set aside. Poach eggs according to desired doneness & set aside.
On ea toasted English muffin half, add 1 oz of smoked salmon, 2 slices of avocado, a poached egg & drizzle w/Hollandaise sauce. Sprinkle w/dill, smoked paprika &/or capers (if using) & serve immediately.
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