Salmon Bennies Recipe
Whipped Herb Cream Cheese, Scallion, Heirloom Tomato, Poached Egg, Caper Hollandaise
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Ingredients
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Ingredients for Salmon Bennies
Method
Directions for Salmon Bennies
- 1
Prepare the Herb Cream Cheese
In a bowl, combine cream cheese, chopped dill, chives, and salt & pepper to taste. Mix until smooth and set aside.
- 2
Prepare the Caper Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened. Gradually add melted butter, whisking until smooth. Stir in capers and season with salt and pepper. Set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the Muffins
Split the English muffins in half and toast them until golden.
- 5
Assemble the Bennies
Spread the herb cream cheese on each half of the toasted muffins. Top with smoked salmon slices, a slice of heirloom tomato, and a poached egg. Drizzle with caper hollandaise and garnish with chopped scallions.
