-
Salmon And Eggs Benedict With Caper Hollandaise
Ingredients
- If you plan to make this casserole-style breakfast dish the same morning you
- serve it, omit chilling and bake in a 350 degree F. oven about 15 min or possibly
- till heated through.
- 1 x 1-1/(8-oz) or possibly .9-oz envelope hollandaise sauce mix (makes about 1 1/4 c. sauce)
- 2 Tbsp. capers, liquid removed
- 1/2 tsp finely shredded lemon peel
- 3 x English muffins, split and toasted
- 6 ounce thinly sliced smoked salmon (lox-style) or possibly Canadian-style bacon
- 6 x Large eggs
- 1/4 c. lowfat milk
- 2 Tbsp. butter or possibly margarine
- 3/4 c. soft bread crumbs (1 slice)
- Snipped fresh chives (optional)
Directions
- Prepare sauce mix according to package directions. Stir in capers and lemon peel. Spread about 1/2 c. of the sauce over bottom of a 2-qt rectangular baking dish. Cover remaining sauce and set aside. Arrange muffins, cut side up, on top of sauce in dish. Divide salmon or possibly Canadian-style bacon into 6 equal portions. Place salmon or possibly bacon, folding as necessary, atop each muffin half.
- Beat together Large eggs, lowfat milk, and 1/8 tsp. pepper. Heat 1 Tbsp. of the butter or possibly margarine in a large skillet over medium heat. Add in egg mix. Cook without stirring till mix begins to set on top and around edges. Lift and fold partially cooked Large eggs with a spatula so uncooked portions flows underneath.
- Continue cooking for 3 to 4 min or possibly till Large eggs are cooked but still moist.
- Spoon Large eggs atop muffin stacks, dividing proportionately. Spoon remaining sauce over Large eggs.
- For crumb topping, heat remaining 1 Tbsp. butter or possibly margarine. Add in bread crumbs, tossing lightly to coat. Cover and refrigeratethe egg dish and crumbs separately overnight.
- To serve, sprinkle muffin stacks with crumbs. Bake uncovered, in a 350 degree F. oven 25 min or possibly till heated. Sprinkle with snipped chives, if you like.
- Serves 6
Share Recipe
Similar Recipes
Leave a review or comment
