Eggs Benny, Except…

Soft boiled and poached: arguably the finest way to enjoy eggs.

As a child my favorite breakfast was always a slice of buttered toast, enjoyed while eating a soft-boiled egg in its cup, with a spoon perfectly sized for me.
As an adult on a carefully meted out calorie-per-meal plan, it’s poached eggs: its silky texture and almost buttery taste help me keep my sanity.

This is my recipe for a quasi-eggs benedict. Instead of pork, silky smoked salmon. Sub a plain strumpet crumpet for the English muffin and last, forcefully remove the standard Hollandaise, and supplant it with a more flavorful Spanish type sauce which better compliments the salmon.

Serves 4.
8 cold eggs. Use Omega 3’s to get a fun reaction from Niki.
4 pieces of smoked salmon
4 crumpets
Fresh dill or chives for garnish

For the sauce:
2 cold eggs
1 tbsp of cold butter
1 tbsp garlic vinegar
1 tbsp of sherry
2 heavy dashes of paprika
salt and pepper to taste
1 tbsp of milk
In bowl set over simmering water vigorously beat the egg and butter. When the egg has increased in volume add the vinegar and seasoning and slowly whisk in the milk.

When the sauce thickens enough to coat the back of a spoon remove from the heat.

Poach two eggs to desired doneness. Toast crumpet. Place one slice of smoked salmon on the crumpet, pressing down to make a space for the eggs. Slide 2 hot eggs on each crumpet and pour the sauce over top.
Garnish with dill or chopped chives and serve hot.

Enjoy the brefax nomnoms.