Рецепт Salmon And Eggs Benedict With Caper Hollandaise
by Global Cookbook

Avg. 0/5 0 голосов


	Порций: 6

Ингредиенты

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)

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