stay-at-home brunch for two.

One of my goals for 2013 has been to start saving up money to move to a bigger apartment (or preferably, single-family house).  Jules and I would also like to go to France to visit his family, and then there is the general desire to have more cash sitting in the bank – so we have to choose carefully when we want to go out to eat.  Brunch is always a luxury that I tend to indulge in with girlfriends, with bottomless mimosas and decadent things like Crab Omelettes or Braised Beef Hash.  I haven’t been going to brunch that often these days, but today, since I had the pleasure of spending my lazy Sunday morning with Jules, we decided to do brunch at home with this super easy version of a Smoked Salmon Benedict.  No Hollandaise sauce required, instead, crème fraîche provides the silky and rich element for this delectable brunch dish.

Smoked Salmon Benedict
Serves two

4 slices of brioche, crusts removed
4 eggs
1/4 lb. smoked salmon
Chives, chopped fine
Capers, for garnish (optional)
1/2 C crème fraîche
1 t lemon juice, more or less to taste

Prepare your crème fraîche by stirring with a spoon to get a creamy consistency, and add the lemon juice.  Season with salt & pepper.  Set aside.

Poach your eggs.  If you are new to poaching eggs, you can use a mold, or check out instructions from Deb over at Smitten Kitchen here.  Drain your eggs on a paper towel so they aren’t dripping when you put them on your bread.

Toast your brioche by buttering one side and browning in a skillet (we used a cast-iron skillet).  Put two pieces on each plate.

Put 1/4 of the smoked salmon on each piece of toast.  Top with the poached egg, followed by a dollop of the crème fraîche mixture, sprinkle chives on top of the whole thing, and finally, a few (or plenty, depending on how much you love them) of capers.  Season with salt and freshly ground pepper.

As with most brunch dishes, this pairs well with a bottomless mimosa!

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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