Recipes
Poached Organic Eggs Salmon Benedict
From The Westin
DATE: Friday, October 16th, 2009
Ingredients
- 1 3/4 Teaspoon Butter Clarified
- 1/2 Cured Roma Tomato Halves
- 1 English Muffin
- 1 7/8 Teaspoon Oil Olive Extra Virgin
- Kosher Salt to taste
- Black Pepper to taste
- 2 1/2 Ounce Smoked Salmon
- 2 EX-Large Free Range Eggs
- 3 Stem Fresh Chives
- 1 Ounce Olive Oil Citrus Hollandaise
- 4 Ounce Shredded Hash Browns
- 2 Ounce Baby Spinach
Preparation
- Butter griddle and toast English muffin to golden crisp
- Poach eggs for 3-4 minutes
- Pan flash spinach in hot skillet with olive oil and season with salt & pepper
- Place spinach on top of toasted muffin
- Nestle smoked salmon on spinach and top with poached egg
- Lace sauce over eggs and serve with hash brown potatoes
- Garnish plate with oven cured tomato and chives
