by Eric Hwang
A classic eggs benedict with a Northwest flavor. One of my favorite breakfasts.
4 english muffin halves
4 large poached eggs
6 oz. fresh salmon fillet
1/2 t. fresh ground pepper
1/4 t. dill
1 T. butter melted
1 T. vinegar
1 cup hollandaise sauce
Make the hollandaise sauce and set it aside. Remove the skin from the salmon fillet and slice into 4 fillets with a thickness of 1/2 inch. Coat the bottom of a glass baking dish with butter. Arrange pieces on the dish and coat each piece of salmon with butter using a pastry brush. Sprinkle the dill on each piece and set aside.
To poach the eggs, fill a shallow frypan with about 1 inch of water, add the vinegar to help coagulate the egg whites quicker, bring to a boil and reduce heat to low. Crack each egg into a cup and float the egg into the boiling water. Do this until all four eggs are in the water. Spoon the hot water on top of the eggs to promote even cooking. Remove the eggs with a slotted spoon when the yolks begin to harden on the outside. About 3 to 4 minutes. They should still be oozing in the centers.
While the eggs cook, place the salmon fillets in the broiler and cook until the fillets no longer look transluscent through the bottom of the glass dish. About 5 minutes. Do not overcook the fish.
Toast the english muffins lightly, top with a salmon fillet, a poached egg, smother with hollandaise sauce and a pinch of dill on top. Goes great with red potatoes, fresh melon and a mimosa.
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