Salmon with Lentils

Courtesy of Barry Thompson of Shine Caf.
Directions for: Beckett's Benny

Ingredients

Hollandaise

8 egg yolks

3 tsp fresh squeezed lemon juice

2 cups unsalted butter, melted

Pinch of salt and pepper

can chipotle peppers

cup brown sugar

Poached Eggs & Assembly

1 tsp butter

4 cups diced roast chicken

red onion, thinly sliced

1 cups salsa

2 tsp roasted garlic

2 cups grated Cheddar cheese

Water

2 Tbsp white vinegar

8 eggs

4 English muffins, halved

1 avocado, quartered

Directions

Hollandaise

1. Whisk yolks and lemon juice in a medium stainless steel bowl until smooth.

2. In a large saucepan, bring 2 inches of water to a simmer. Place bowl on sauce pan making sure that the water does not touch the bowl. Whisk the egg mixture until the sauce is slightly thickened and doubled in volume. Don't let it get too hot or it will scramble the eggs.

3. Take off the heat and season to taste with salt and pepper.

4. Place the bowl on a rolled up dish cloth, or other non-slip surface. Whisking constantly, pour the melted butter into the egg mixture in a thin stream. Finished product should be a smooth, silky consistency. Keep warm until serving. Discard any unused portion.

5. Blend chipotle peppers with brown sugar in blender or with mortar and pestle.

Poached Eggs & Assembly

1. In a large frying pan over medium heat, melt 1 tsp butter and add red onion and chicken.

2. Cook two minutes. Add salsa, roasted garlic, and Cheddar. Heat through, and turn to low while eggs cook.

3. Fill a large saucepan 3/4 full with water. Add 2 tbsp white vinegar and bring to a full rolling boil over high heat. Reduce heat to med-high, stir in a circular motion with a slotted spoon.

4. Gently crack eggs in to the middle of the pot, and simmer until eggs are cooked to your liking. For 8 eggs at a time, allow 5 minutes for soft poached. Increase time for harder yolks.

5. Toast and butter english muffin. Slice avocado and divide evenly among muffins. Spoon 1/2 cup of the chicken mixture atop the avocado, place the poached egg on top. In a medium bowl add 1 tsp of the chipotle puree to 2 cups of the hollandaise. Mix thoroughly and spoon over the eggs.

See more: Breakfast, Brunch, Cheese, Chicken, Eggs/Dairy