Experience Coastal Comfort: N’or easter Eggs Benedict

Prepare to embark on a culinary journey to the picturesque shores of the Nova Scotia with a dish that encapsulates the essence of coastal comfort: N’or easter Eggs Benedict. This delectable twist on a classic brunch favorite combines the savory goodness of Comeau Seafood Fish Cakes with the delicate flavor of Willy Krauch Smoked Salmon, all crowned with perfectly poached eggs and velvety hollandaise sauce.

Picture this: golden-brown Comeau Fish Cakes sizzling in a pan, their savory aroma wafting through the air as they crisp up to perfection. Meanwhile, in a pot of gently simmering water infused with vinegar and salt, fresh eggs are transformed into delicate poached orbs of deliciousness, ready to take their place atop the smoked salmon and fish cakes.

But the pièce de résistance? The blender hollandaise sauce, a creamy concoction of egg yolks, melted butter, lemon juice, and a hint of cayenne pepper, whipped to silky smooth perfection. With just the right balance of richness and tanginess, this sauce elevates the dish to gourmet status, ready to delight even the most discerning palates.

To assemble, simply layer two slices of Willy Krauch Smoked Salmon atop each fish cake, followed by a poached egg, and a generous drizzle of hollandaise sauce. Finish with a sprinkle of fresh chives for a burst of color and flavor that will leave your taste buds singing.

Whether you’re hosting a special brunch gathering or simply craving a taste of the seaside at home, N’or easter Eggs Benedict is sure to satisfy. So gather your ingredients, set your table with coastal-inspired flair, and get ready to indulge in a culinary experience like no other. Stay tuned for the full recipe, coming soon!

Fish Cake Eggs Benedict

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• Author: The Kilted Chef
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

 

 

• 8 Comeau Seafood Fish Cakes

1. Melt 2 tbsp of butter in a pan and add the Comeau Fishcakes. Fry until golden brown and heated through approx. 3-4 minutes on each side.

 

Poached Eggs

• 6 cups of water
• 1 tbsp vinegar
• 1 tsp salt
• 8 eggs

 

1. Gently crack the eggs into a colander and let sit.
2. Place the water into a pot and bring to a boil. Stir in the vinegar and the salt. Turn off the heat. Transfer the eggs from the colander into a measuring cup, and gently slip the eggs, one at a time, into the water. Cover and let sit for 3 minutes.
3. Use a slotted spoon to remove the eggs from the water, place on top of the smoked salmon and fish cake.

 

Blender Hollandaise Sauce

• Six egg yolks
• 1/2 lb. melted butter
• Juice of 1/2 lemon
• 1 pinch of cayenne pepper

 

1. Place the egg yolks into a blender, turn speed to one and slowly drizzle in the butter until the egg yolks begin to thicken.
2. Add the lemon and the cayenne and mix to combine.
3. Leave the Hollandaise sauce in the blender so that it can be remixed just before serving.

• 8oz Willy Krauch Smoked Salmon

 

1. To plate, top the Comeau Fishcakes with 2 slices of Willy Krauch Smoked Salmon, one poached egg and then drizzle with the Hollandaise sauce over top. Top with a sprinkle of fresh chives.

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• Category: Entree, Breakfast, eggs, fish, what's for dinner recipes,recipes