We were looking for a deluxe lunch the other day, and we stumbled upon a Salmon Fillet a family friend gave us from their fishing trip in upstate NY. Shortly thereafter, we saw that we had 18 eggs in the fridge, and this became the solution to our lunch conundrum! We decided to poach both components and then add to the flavor with some cream cheese and capers.
In the end, we decided not to both with Hollandaise because it’s a pain in the rear to make, and the runny yolks provided enough of a sauce that we deemed the Hollandaise expendable.
Time: 20 Minutes
Ingredients:
- Salmon Fillet
- Eggs
- English Muffin
- Capers
- Cream Cheese
- Parsley
- Optional: Hollandaise…We chose not to make it since it’s a pain in the bum, and with the runny egg yolk and the capers, we deemed it expendable.
Method:
- Pour some water in a pan (enough to submerge your salmon), and bring it to a simmer. At the same time, bring a pot of water (for your eggs) to a simmer.
- Crack your eggs, and pour them into little cups.
- Carefully, place your salmon fillet in the poaching pan, and let it cook for 5-7 minutes.
- Split and begin to toast your English Muffin.
- When your salmon is done poaching (should flake easily), remove it from the pan, and let it cool a bit.
- When your English Muffin is toasted, spread your cream cheese atop, and place some capers on the cream cheese.
- Carefully, drop your eggs into your poaching pot, and let them cook for a few minutes.
- As your eggs cook, use a fork to flake your salmon, and arrange it on your English Muffins.
- When your eggs finish poaching, arrange them on top of your salmon.
- If using, pour your hollandaise over everything.
- Devour, and Enjoy!
Easy to make, with some “Rafinesse” (subtlety, sophistication…), the capers make a difference, I’m sure. The Hollandaise would take it over the top, but if you ever want to go that path, make a Bearnaise instead. Similar, but with a greater herbal note. I think that would go great with salmon and egg.