Not Quite Benedict?

 

Not quite benedict? 

The quest for something different for breakfast/brunch, that makes sense, led me to this dish.  I wanted something that resembled a bagel with lox and included eggs.  We ended up with sautéed tomato slices topped with soft scrambled eggs, smoked salmon, capers and red onion.

Thick slices of beef steak tomato, were sautéed in butter and seasoned with salt and pepper.

The soft scrambled eggs were seasoned with salt, pepper and chives.  I added a little heavy cream to the eggs.  The eggs were scrambled over a low heat.  I eventually moved the eggs into one “pile” with the heat turned off and allowed them to finish cooking.  The combination of low heat, heavy cream and not over cooking the eggs kept them very soft, which was the goal.

The eggs were topped with smoked salmon slices that were allowed to come to room temper while the eggs were cooking.  The salmon was topped with capers and diced red onion.

This was a great combination of flavors.  The dish had sweetness from the sautéed tomatoes; richness from the eggs and salmon; a delightful smoky/saltiness from the salmon and capers; and the red onion rounded things out nicely.

An easy dish that hit the right chords.  This one will make the rotation.  This dish can easily be modified to accommodate a variety of diets (gluten free, dairy free, etc).

#LifeLongLearning #LifeLongTeaching #FamilyFood


 As always, your questions or comments are welcome.

Until next time,

Bon Appetit Y'all

Leslie Bartosh

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