Thursday, February 10, 2011

Northwest Eggs Benedict: One of our most popular breakfasts!


This week we were honored to have one of the "8 Broads in the Kitchen" Kristie Rosset and her husband Ray stay with us at the Inn. They own the Lookout Point Lakeside Inn in Hot Springs, Arkansas and are taking a vacation road trip through the Pacific Northwest, stopping off at our Seattle Bed and Breakfast. Needless to say we had a lot of fun in the kitchen while they were here and after serving this Northwest dish on their first morning here, well.....lets just say Kristie convinced me to share it with all of you. Yes indeed you can have salmon for breakfast!

Sometimes it is not what you make, but how you put it all together. Our Northwest Eggs Benedict is kind of like that, I do not make the bread nor smoke the salmon, but the way that you combine and choose the ingredients is what makes the dish so great!

We are very lucky here in Seattle to have a lot of really great local bakeries, I can on any given day get a fresh loaf from the Essential Baking Company (and they have a great cafe in Wallingford, not far from the Inn), the Grand Central Bakery, or Macarina Bakery to just name a few, all are baked right here in town and delivered to grocery stores right near the Inn.

Yesterday I used slices of Grand Central's Como Bread. Note that fresh Country Sourdough, or Ciabatta also works well and here is what I did with those fresh bread slices.

DIRECTIONS:
I brushed the slices lightly with olive oil and then put them in a 400 degree oven to toast. I brushed both sides and turned them over about every 5 minutes till slightly crispy.

I then poached an egg. Put a little vinegar in the poaching water and it will help keep the egg whites together around the yolk and not float in little bits all over your pan. I am not good at free hand poaching so I cheat and do use a poaching ring that I set in boiling water with a little vinegar in it.

Top the bread with the poached egg. Top the egg with a slice of smoked salmon (I buy Lox trim at my local grocery store) and then top it all off with your favorite Hollandaise Sauce and it is ready to serve, and EAT!
A little bit of Paprika or Fresh thyme lightly dusted on top adds a bit of color and flavor that mixes nicely with the salmon and hollandaise.

All you need to make this is:

A Loaf of your favorite local artisan bread
Olive Oil
Poached Egg
Smoked Salmon
Your favorite Hollindaise sauce

This is my staff's favorite breakfast and we serve this with Spinach Brownies on the side. YUM!!!

P. S. the recipe for Spinach Brownies comes to us from Ellen at the Birchwood Inn and can be found on the 8 Broads in the Kitchen Food Blog think Spinach and White Cheddar Cheese!

Joyce Schulte
Owner/ Innkeeper
Chambered Nautilus Bed and Breakfast Inn
http://www.chamberednautilus.com
One of the "8 Broads in the Kitchen"
www.bedandbreakfastfoodie.com

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