Make fluffy, luxuriously soft scrambled eggs spiced with Dijon mustard and cayenne pepper by following this guided recipe from Multo® by CookingPal®. Laced with smoked salmon, this dish makes a fancy brunch entreé or nice meal to impress guests. You can make the sauce, cook the scrambled eggs, and steam the English muffins all in one bowl thanks to the multi-functionality of Multo!
A luxurious breakfast of soft poached eggs layered with delicate smoked salmon draped in velvety hollandaise sauce.
5 OZ / 150 G unsalted butter
3 EA egg yolks
0.5 EA lemon (juice)
1 TSP Dijon mustard
3 TSP salt
0.25 TSP cayenne pepper
4 EA English muffins
4 OZ / 120 G smoked Salmon
4 EA eggs
70 OZ / 2L hot water
3 TBSP white vinegar
Add butter to mixing bowl and melt butter for 3 minutes / 212°F|100°C / speed 1. Transfer butter to a separate bowl and set aside.
Insert the butterfly whisk. Add egg yolks, lemon juice, Dijon mustard, 1/2 teaspoon salt and cayenne pepper to mixing bowl. Mix for 30 seconds / 195°F|90°C / speed 3.
Remove the measuring cup and mix for 1 minute / 195°F|90°C / speed 3. While cooking add the reserved melted butter in a thin stream. Transfer to a bowl and keep warm. Clean the mixing bowl.
Add the hot water, salt and vinegar to the mixing bowl. Boil for 3 minutes / 265°F|130°C / speed 3.
With the simmering basket in place carefully crack in the 4 eggs and cook for 10 minutes / 195°F|90°C / speed 3.
Spin the basket a couple of times to release the eggs whilst still in the water.
Carefully remove the eggs with a slotted spoon.
Toast the English muffins and place two halves on each plate.
Top each muffin half with smoked salmon, an egg and hollandaise sauce.
Enjoy your breakfast!
Why not try to make your own salted peanuts, it will be so much more rewarding with a glass of beer.
Comments will be approved before showing up.