Smoked Salmon Benedict

Servings: 4
Rating: 3 (We think this will change to a 4 or 5 when we figure out the eggs.)
Definitely okay for guests

I made some changes to this recipe per the notes from our first attempt at it. Didn't quite get the eggs right, but we'll try again soon. (The first time, we poached them in vinegar water as the original recipe suggested. It was a burdensome task, besides being time-consuming and messy to boot. We decided to try poaching the eggs in custard cups, as we found suggested in another recipe. I overcooked them a ton. The next time, we just fried the eggs, which worked pretty well but wasn't nearly as pretty.)

The dish has excellent presentation, and it shouldn't be too much work to do for guests if the first steps of the sauce are prepared ahead. We also decided to double the sauce (Saucy Sally loves her sauce, hence the name), which is reflected in the ingredient list and recipe below.

If you have two people in the kitchen, it's best that one work on step two while the other handles step three, so everything will be warm when served.

6 tbsp minced onions (shallots, if you have them)
4 tsp dry mustard
3 c dry white wine
1 1/2 c whipping cream
8 large eggs
4 slices bread, lightly toasted, each slice halved diagonally
8 ounces thinly sliced smoked salmon (not lox)
6 large egg yolks
2 tbsp chopped fresh chives

1. Combine onions and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1 cup, whisking often. (This takes more than 10 minutes for half the sauce.) Whisk in cream. Season with salt and pepper. (Sauce can be made one day ahead. Cover; chill.)

2. Place two toast triangles on each of four plates. Top with salmon. Fry eggs as desired. Place eggs atop salmon-covered toast triangles.

3. Transfer cream sauce to the top of a double boiler set over saucepan of simmering water. Whisk 6 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer registers 160 F, about 4 minutes. Remove from heat. Add chopped chives and whisk 1 minute. Spoon sauce over eggs. Garnish, if desired, and serve.

Roasted Pork Club with Basil Mayonnaise

Servings: 4
Prep Time: 20 Minutes
Total Time: 20 Minutes

Making these sandwiches took no time. They were attractive, and we’d definitely try them again. Saucy Sally didn’t like the bread we used (Pepperidge Farms something or other), so I think we should buy a loaf from a local bakery next time. The bacon was a bit overwhelming (my fault, I overcooked), and our avocado wasn’t quite ripe. Aside from those things, I was really happy with the outcome and look forward to serving these sandwiches to guests.

8 slices bacon
1 c mayonnaise
¾ c fresh basil, chopped
½-1 tbsp fresh lemon juice
Coarse salt & ground pepper
12 slices whole wheat sandwich bread, lightly toasted
¾ lbs roasted pork (reserved from this recipe), room temperature, thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (3-4 oz total)

1. In a large skillet over medium heat, cook bacon until crispy, turning once, 6-10 minutes; transfer to a paper towel-lined plate.
2. In a small bowl, mix mayonnaise and basil; add lemon juice, salt and pepper to taste.
3. Place bread on a work surface; spread one side of each slice with basil mayonnaise. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. Stack layers to assemble.

Betty’s Note: I used about a tablespoon of lemon juice in a half cup of mayo. The Chef said she couldn’t really taste the lemon and it just made the mayo runny.

The sandwich is adapted from an Everyday Food recipe. The Basil Mayonnaise is adapted from a Bon Appétit recipe.