Saturday, September 23, 2006

eggs copenhagen, california style

There's a diner in Cambridge that serves a version of eggs benedict with smoked salmon instead of canadian bacon. They call it eggs copenhagen. This is my take on it.

eggs copenhagen
Since this was breakfast for 2, not 20, I didn't really want to make a vat of Hollandaise. I decided to make an avocado-yogurt sauce to go with it instead. I think it worked out nicely. The sauce was tart and rich-tasting, but with far fewer calories than a traditional Hollandaise would have been. The leftovers can be used for a salad dressing.
[english muffin, smoked salmon, poached egg, avocado; sauce: avocado, yogurt, onion, lemon juice, water, dill, salt]

1 Comments:

Anonymous Anonymous said...

what a lovely dish and pleasant way to begin the day.

blue plate

26/9/06 14:54  

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