An Alaskan Morning

Growing up, I had never even heard of Eggs Benedict. At least I don’t think I had. It wasn’t until Hubby and I got married that my culinary world began to open up in a very strange way.

Hubby is a meat and potatoes man from the Mid-West. He’s not partial to microscopic fancy foods. You know the ones – looks like a work of art on your plate – everything just so. When Hubby and I lived in Las Vegas, a whole new world opened up – one filled with Michelin Star Chefs.

For me it was like discovering a whole new way to express myself. I began entertaining in ways that were thrilling. I planned and executed multi-course dining experiences for our friends. I put together Traveling Dinner Parties. I was often asked where I trained. Not to make light of those who do train (you should see my knife skills – it’s amazing I have fingertips remaining). Every now and again, an actual chef took me under their wing, but for the most part I was self-taught by reading recipes and through observation. Some of my favorite dine-out experiences involved open kitchens to watch masters at work. For me it was like attending a Broadway play.

Now that we are old and gray, I don’t put on the same extravagant dinners I once did. Oh but every now and again I am in the mood for something special. While Eggs Benedict sounds sophisticated, it’s actually a common American breakfast-brunch creation. As the story goes, Eggs Benedict was first conceived at Delmonico’s Restaurant in lower Manhattan, a fixture on their menu since 1860.

Since today also happens to be Alaska Day, I thought why not celebrate the wilds of Alaska with an American inspired brunch. Enjoy!

Smoked Salmon Eggs Benedict with Tabasco Hollandaise Sauce
Tabasco Hollandaise Sauce
3 Egg Yolks
1/4 teaspoon Dijon Mustard or to taste
1 tablespoon Lemon Juice
Tabasco sauce to taste
8 tablespoons Butter

Separate eggs. Reserve whites for another use or discard. In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 seconds, stir, the continue to microwave for another 30 seconds, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of simmering hot water.

Smoked Salmon Eggs Benedict
1 Green Onion
4 Eggs
2 English Muffins
3 tablespoons Butter, divided
8 oz Smoked Salmon

Warm oven to 300-degrees. While the oven warms, snip green onion and set aside.

Spray the top of a poaching pan with cooking spray and fill the lower pan with water. Bring to a boil, lower heat. Crack eggs, one at a time, into a small ramekin and slide egg into the poaching cup. Cover and let eggs cook until the whites are set while the yolks are still soft and runny.

While the eggs are poaching, toast the English Muffins. Once toasted, butter muffins and hold in a warm oven until ready to assemble

In a small skillet over medium heat melt remaining tablespoon of butter. Place smoked salmon in the skillet to warm, about 2 or 3 minutes per side.

To assemble: Place half of an English Muffin, buttered side up, on individual plates. Top each muffin with a piece of smoked salmon. Place a poached egg on top of the salmon. Drizzle generously with Hollandaise Sauce, then garnish with green onion.

This is delicious served with Yukon Skillet Potatoes.

Yukon Gold Skillet Potatoes
2 lb Yukon Gold Potatoes
Kosher Salt as needed
1 Yellow Onion
1 small Red Bell Pepper
2 tablespoons Vegetable Oil
2 tablespoons Butter
Black Pepper to taste

Scrub potatoes, cut into 3/4-inch pieces. Place potatoes into a pot and cover with 1-inch of water. Season water with salt, bring to a boil. Let potatoes cook for about 7 minutes, until tender yet firm. Drain well.

While the potatoes are cooking peel and dice the onion. Core the bell pepper, discard the seeds and dice the pepper. Set aside.

Heat 2 tablespoons of oil in a cast-iron skillet over medium heat until the oil starts to shimmer. Add the onions and pepper to the skillet. Cook, stirring often, until tender and just beginning to brown. Transfer the onion mixture to the bowl with the potatoes. Toss to mix well.

In the now empty skillet melt 2 tablespoons butter over medium heat until just beginning to foam. Add the potato mixture, press down gently with a spatula. Let the potatoes cook undisturbed for about 6 or 7 minutes, just until browned on the bottom.

Flip the potatoes over in sections and gently flatten again with the spatula. Continue to cook, flipping as needed every 2 or 3 minutes, until well browned. The potatoes should could in the skillet for about 15 to 20 minutes total. Season to taste with more salt and pepper if desired just before serving.

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Blessed the people who know the joyful shout;
in the light of Your countenance, O LORD, they walk.
At Your name they rejoice all the day,
and through Your justice they are exalted.