Homemade hollandaise with fresh dill and cream cheese, smothered over smoked salmon and a toasted english muffin? I felt so fancy eating this for breakfast, not to mention how delicious it was! I have never had the urge to lick my plate clean, but today was a different story.
INGREDIENTS:
1 English muffin – toasted
2 slices smoked salmon
Dash of vinegar
2 eggs + 1 egg yolk
2 tbsp light butter
1/2 tsp lemon juice
1/2 tbsp unsweetened almond milk
1 tbsp whipped cream cheese
Pinch of dill
Dash of cayenne pepper
Salt & pepper to taste
INSTRUCTIONS:
To begin, melt 2 tbsp of light butter in a small saucepan on extremely low heat. Once melted, add in your lemon juice, almond milk, and 1 egg yolk. Whisk continuously removing from the heat every few seconds until it begins to thicken. Add in your whipped cream cheese, dill, and cayenne and whisk until smooth. Take off the heat, cover, and set to the side until your eggs are done. In another pan, bring some water to a simmer. Add a dash of vinegar and use a whisk to build momentum in the water. Carefully drop your egg in and let it cook for 90 seconds to 2 minutes. Lift our your egg and place it on a paper towel to drain excess water. Repeat with your second egg. Toast your English muffin and top with your smoked salmon. Carefully place your eggs on top and season with salt and pepper before spooning over your hollandaise. Garnish with chives and a sprinkle of cayenne.
NUTRITION FOR ENTIRE MEAL:
510 calories – 26C/31F/32F
