Smoked Salmon Eggs Benedict

As producers of a line of premium Gourmet Spice Blends, sea salts and peppercorns dubbed Two Snooty Chefs, Gary Fuller and Chris Plemmons know how to add flavor to food. Their cookbook shares how to incorporate their spices into healthful meals with a range of recipes, from soups, salads, and entrées to side dishes and desserts. Check out the recipe below for Smoked Salmon Eggs Benedict

Serves: 4

3 sticks unsalted butter
½ cup fresh lemon juice
2 teaspoons Two Snooty Chefs Salmon Chemisé
½ teaspoons salt
3 egg yolks
4 whole-wheat English muffins, split, 2 halves per person
2 tablespoon butter
8 ounces smoked salmon, sliced
½ cup white vinegar
8 eggs

1. In a medium-size saucepan, melt the unsalted butter and remove the white foamy butter solids that float to the top. This will clarify your butter. Set aside.

2. In a heat-resistant bowl, add lemon juice, Salmon Chemisé, salt and 3 egg yolks. Whisk to combine.

3. Place heat resistant bowl over pan with simmering water to form a double boiler. Continue whisking.

4. Slowly drizzle in melted butter a little at a time, whisking constantly. As it is absorbed, add a little more until you have used all the butter. Set aside in a clean bowl.

5. Toast muffin halves lightly, butter and add the smoked salmon. Split evenly among the muffins and place on 4 plates, 2 per plate. Keep warm in a 250 degree F. oven.

6. Fill a straight-sided shallow pan three-fourths full of hot water. Bring to a low simmer and add vinegar.

7. Crack the eggs into the simmering water and cook 1 to 1½ minutes, stirring the surface of the water briskly. Remove with the use of a slotted spoon.

8. Bring out the warm plates on to the work surface. Place a poached egg on each muffin, and sauce each egg equally.

9. Serve with asparagus and/or breakfast potatoes.

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