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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 large eggs 1/4 pound unsalted butter, cut into pieces 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons heavy cream 8 ounces smoked salmon, boned, skinned, julienned 1/2 cup hollandaise 8 slices smoked salmon 2 tablespoons chopped chives Instructions: This recipe is brought to you by Jeremiah Tower Beat the eggs just until well mixed. Coat the bottom and sides of a saucepan with some of the butter. Add salt and pepper and 2 tablespoons of the butter to the eggs and put in the pan. Put the pan into the simmering water of a water bath and stir the eggs with a wooden spoon, making sure to scrape all the surfaces of the pan, especially the corners. Never stop stirring or let the eggs stick to the pan. If the eggs start to thicken too quickly, remove the pan from the water for a minute or so. When the eggs are nearly done, stir in the cream and the julienned salmon. Remove from the heat, and stir in the remaining butter, which will halt the cooking as well as enrich the texture and taste of the eggs. Put the eggs on 4 warm ovenproof plates and spoon over equal amounts of the hollandaise. Broil for 1 minute to glaze the sauce. Place 2 slices of salmon on each plate and sprinkle with the chopped chives. Notes: Celebrity recipe |
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