EGGS BENEDICT WITH MOCK HOLLANDAISE
Main Ingredient: EGGS*BENEDICT*MOCK Cuisine: American
Sliced Smoked Salmon
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted
8 large eggs
2 tablespoons chopped fresh basil or chopped fresh Italian parsley
Nutrition Factsper serving of Makes 4 servings.
Step 1Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template cut salmon slices into rounds.
Step 2Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in a small bowl to blend.
Step 3(Sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
Step 4Preheat oven to 300°F (149°C).
Step 5Fill large skillet with enough water to reach a depth of 2 inches.
Step 6Add white wine vinegar and 1 1/2 teaspoons salt to the water.
Step 7Bring to simmer over high heat.
Step 8Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins.
Step 9Arrange English muffins on a baking sheet.
Step 10Keep warm in the oven while preparing eggs.
Step 11Crack eggs into a skillet of simmering water.
Step 12Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks.
Step 13Using a slotted spoon, transfer eggs to plate.
Step 14Stir sauce in top of the double boiler over simmering water until just heated through, about 2 minutes.
Step 15Season sauce to taste with salt and pepper.
Step 16Place 1 egg atop salmon on each prepared muffin half.
Step 17Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.