EGGS BENEDICT WITH MOCK HOLLANDAISE RECIPE

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EGGS BENEDICT WITH MOCK HOLLANDAISE

Main Ingredient: EGGS*BENEDICT*MOCK Cuisine: American

157

Ingredients

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 Facts

per serving of Makes 4 servings.

Calories

500

Directions

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.

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