Smoked Salmon “Bennies”

I love brunch, and always have.  Why?…I don’t quite know. Maybe it’s just relaxing and savouring my morning coffee, instead of chugging it down while I reply to the next “OMGosh-Urgent” email during the work-week.  Maybe it’s that I have an excuse to make something a little more gourmet on weekends, when I know CH will be home and his meal won’t go in the fridge.  Whatever it is, I love brunch and this recipe explifies why.

I love smoke salmon, and again, hailing from BC we’d have it quite often.  I remember in my elementary school days, my Mom would pack my lunch for me and I loved the days when it included a bagel with the smoked salmon cream cheese. Yumm!  I also love candied salmon, but that’s a whole other story for another day (and perhaps another recipe to try at home!).

On a whim (well, it was an inspired whim, which you will see soon!), I picked-up some from smoked salmon from the market.  CH and I enjoyed half of it on Friday night and then on Saturday we had two beautiful pieces leftover.  I was considering just toasting up an English muffin and serving it with cream cheese , but then (as per above) I was inspired by the time I had available.  I decided to poach some eggs (a skill I have yet to perfectly master), and combine in with CH’s favourite green – arugula – and this is how the dish was born.  I topped it with some fried capers, which added a nice crispy texture and a touch of saltiness.

I put “bennies” in quotes because it technically isn’t one without the hollandaise – but to be honest, this dish didn’t need it.  With the richness and creaminess from the egg yolk and cheese, it’s a perfectly balanced dish (but if you love hollandaise, feel free to add it – Pioneer Women has a great recipe that makes it fairly easy to prepare at home).  Either way, it’s gourmet and delicious.

I may have to buy smoked salmon more often as this dish was definitely well received in our house.

Enjoy!

Smoked Salmon “Bennies”

Yield:  2 servings (2 eggs benny each)
Prep Time:  10 minutes
Cook Time: 10 minutes

Ingredients:

• 4 eggs (to be poached or fried)
• 2 English muffins, split & toasted
• 4 generous tablespoons of cream cheese (or 3 TBSP of goat cheese with 1 TBSP plain yogurt – our favourite), divided among the 4 halves
• 4 small handfuls of arugula
• 2 slices of smoke salmon (approximately 50 grams), cut in half (4 pieces)
• handful of fried capers (recipe below)

Directions:

Follow Smitten Kitchens directions on how to poach eggs (she writes it much clearer than I ever could).  Link is HERE. 

You can also fry your eggs, by heating cooking spray or oil over medium-high heat and cook the eggs sunny side up, until the yolk is at your preferred doneness.

While you are poaching your eggs, toast your English muffins either under the broiler or in a toaster.  When they are ready, spread your cream cheese (or goat cheese) on top.

When you are ready, assemble by placing the arugula on-top of the cheese, next the smoke salmon and then the eggs and capers. Season with S&P and enjoy.

Enjoy with your morning coffee or a fun mimosa!

A JBean Cuisine original recipe (inspired by many restaurant brunch visits!)

Fried Capers

• 4 TBSP of capers (from a jar)
• 4 TBSP olive oil

Remove capers from the jar and place on paper towels.  Dab gently to remove all of the excess moisture.

In a small frying pan, heat the olive oil over medium-high heat.  When it’s almost at the smoking point (be careful & watch it closely), add the capers and fry until crisp and slightly golden brown.

Remove the capers from the pan and place on a clean piece of paper towel to drain off excess oil.  Allow to cool slightly and then serve with your favourite dish – such as above.