NORWEGIAN EGGS

NORWEGIAN EGGS


Servings: 4 large or 8 small servings

Cook time: 45 minutes

4 English muffins

2 tablespoons white vinegar

8 eggs

8 ounces smoked salmon

8 cups baby spinach leaves



Hollandaise Sauce:

3 egg yolks

1 tablespoon plus 1 teaspoon fresh lemon juice

¼ teaspoon salt

pinch of cayenne pepper

2 tablespoons water

½ cup unsalted butter

Whisk together all hollandaise sauce ingredients except butter in a small saucepan. Cut butter into small chunks and add to pan. Heat pan on medium and whisk constantly until butter is completely incorporated and sauce is slightly thickened. Keep sauce warm on low and stir occasionally. Add 3 inches of water to a large pot and bring to a boil. While water is heating, prepare muffins for toasting.

Once water is boiling, reduce heat to medium for a simmer. Add white vinegar to water (this will keep eggs together). Crack 1 egg at a time into a small bowl and carefully pour it into the water as close to the surface as possible. Cook eggs 2 at a time for about 3 minutes each. Remove with a slotted spoon and place on a large plate. Cover. Repeat with remaining eggs, 2 at a time.

While eggs are cooking, toast the muffins and place halves face-up on each plate. Place a thin layer of smoked salmon on each muffin, followed by a layer of spinach. Top each with a poached egg, then drizzle with hollandaise sauce, and serve immediately. Recipe by Kim A. Fuqua.
 
For more delicious recipes read the article here: http://www.yourhomeandlifestyle.com/pages/article/YHL_APR_11_05/18979/index.html
 
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us