Updated: Jun 8
A take on eggs Benedict, this recipe riffs off the famous breakfast in a playful fashion. Although it seems complicated, it is more simple than it appears.
I made a few changes to the original recipe. First, I substituted cod for haddock as I prefer the flavor. For another variation, you can replace cod or haddock with salmon. Second, the cream sauce made enough for two egg portions. As a result, I recommend saving four tablespoons of the sauce to drizzle over the egg. Lastly, I took the opportunity of making this dish to buy silicone cups for egg poaching. They were simple to use and kept the egg intact while poaching— a personal win because I find it unpleasant to poach the traditional way since the whites stray too far from the yolk and become an unsightly mess.
2 tablespoons cooked haddock fish or cooked salmon and flaked
1 teaspoon heavy cream
1 teaspoon olive oil
1/2 tablespoon capers, chopped
1 poached egg
1 English muffin
Cream sauce (recipe below)
Yields: 1 serving
Prep Time: 30 minutes
Cook Time: 15 minutes
Poach the egg for 5 minutes in boiling water using a silicone cup.
Alternatively, bring water and 1 teaspoon of white wine vinegar to a boil and stir until it creates a whirlpool. Place in the egg and keep on a high simmer until it floats, about 2 minutes.
In a bowl, mix the fish with the cream, olive oil and capers.
Spread the fish mixture onto an English muffin, and top with the poached egg.
Spoon as much of the white sauce over the egg.
4 tablespoons butter
2 tablespoons all- purpose flour
1/4 cup vegetable broth
1/8 teaspoon grated nutmeg
1/2 cup heavy cream
Salt and pepper
Yields: 1 cup
In a small saucepan, warm the broth while you prepare the base of the sauce.
In another saucepan, melt 2 tablespoons of butter.
Add the flour and mix to combine.
Whisk the broth into the flour mixture. Add the nutmeg.
Remove from the heat, and drizzle in the cream and the remaining 2 tablespoons of butter.
Season to taste.
When ready to use, reheat with 2 tablespoons of cream or broth.