Easiest Way to Make Appetizing Smoked Salmon and Poached Eggs with Dill and Caper Sauce

Smoked Salmon and Poached Eggs with Dill and Caper Sauce. Season with cayenne pepper, salt, and I love the combination of smoked salmon and dill and for their part, they did not disappoint. Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat.

Conveniently sold in stores, cured salmon should be a go-to when you need a dinner made in minutes, but people overlook it thinking. The BEST smoked salmon eggs benedict recipe! Perfectly poached eggs with home-made hollandaise sauce, avocado and salmon! Smoked Salmon and Poached Eggs with Dill and Caper Sauce most diverse and own ideal flavor that unique. Few types of Smoked Salmon and Poached Eggs with Dill and Caper Sauce recipes are also adequate simple to process and dont take long. Though not everybody likes Smoked Salmon and Poached Eggs with Dill and Caper Sauce food, currently some people are getting attached and like the various Smoked Salmon and Poached Eggs with Dill and Caper Sauce foods on hand. This can be visible from the number of restaurants that provide Smoked Salmon and Poached Eggs with Dill and Caper Sauce as one of the dishes. You can cook Smoked Salmon and Poached Eggs with Dill and Caper Sauce using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Smoked Salmon and Poached Eggs with Dill and Caper Sauce

1. It's 4 of eggs large.
2. Prepare 250 g of salmon smoked slices / 9 oz..
3. You need 4 tablespoons of crème fraîche (low fat).
4. It's 1 tablespoon of lemon juice.
5. You need 1 tablespoon of capers (drained).
6. You need 2 teaspoons of dill.
7. Prepare ½ teaspoon of black pepper.

Add a crispy, butter-toasted English muffin, smoked salmon, creamy avocado, fresh dill, capers and a poached egg - you're all set for an amazing. Gordon Ramsays family traditional creamy egg and smoked salmon breakfast recipe. The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will With Homemade Hollandaise Sauce & Avocado! Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.

Smoked Salmon and Poached Eggs with Dill and Caper Sauce step by step

1. Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately). Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer..
2. Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan. Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down..
3. Place 4 pieces of paper kitchen towel on a clean work-surface. As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel. Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs. Arrange eggs with accompaniments on warm plates and serve..
4. Whilst the eggs are cooking. Arrange the salmon on a plate. Mix the other ingredients in a pan on medium to high heat. Just bring the pan to the boil and then take off the heat..
5. Add the egg to the salmon and pour over the sauce..

The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have a brunch that. Top with shallot, capers, dill, and pepper; serve. Strain sauce into a medium heat-proof bowl; discard solids. Keep bearnaise warm over very gently simmering water, whisking occasionally.

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