This is a very tasty breakfast/brunch item that is off the beaten path just a touch. We had it for dinner and loved it. You will, too. 🙂
Of late I have been rather uninspired. I really don’t know why. It’s just been one of those things. We had seen some beautiful coho salmon at the market a few days earlier, so we bought it. I then made another batch of my jalapeño gralax because we like lax and bagels on the weekends. So, I had 2 sides of salmon made into gravlax. It’s pretty tasty stuff and freezes beautifully which is why we make 2 sides at a time. Most of the time we usually slice it and have it for breakfast. This time, however, it was finished in the afternoon and it was nearing dinnertime. I really didn’t feel like cooking and was having one of those uninspired evenings trying to figure out dinner when it dawned on me – Everyone loves eggs and every now and then we have breakfast for dinner. Pretty simple meal with no fuss no mess. I had the beautiful gravlax. I also had purchased 2 gorgeous Hass avocados earlier in the week and they were perfectly ripe. So, that’s when it hit me. Why not do a Southwestern style Eggs Royale? Eggs Royal is a take off of Eggs Benedict but instead of using Canadian bacon, you use smoked salmon or gravlax. Given I had these fabulously ripened avocados, I opted to forego the typical hollandaise and make a nontraditional avocado hollandaise instead. Salmon and avocado play very nice together as does jalapeño and avocado. The light bulb went on and this is what we did.
- 6 eggs poached
- 3 English muffins
- 12 oz Jalapeño gravlax (recipe found here)
- 2/3 cup leeks (shallots would work, too, but we had leeks we needed to use)
- 2 cups dry white wine
- 1/2 cup white wine/champagne vinegar
- 2 Hass avocado
- 1/2 cup vegetable oil
- 1 tsp Hot sauce (we used Spicy Caribe Habanero sauce)
- 2 lemons, juiced
- salt, to taste
- 1/4 cup water
Put leeks in a small sauce pot.
Add white wine.
Bring to a boil, then reduce to a simmer. Simmer until the liquid is reduced by 75%. You really want to concentrate the flavors.
Pour into the food processor.
Add the hot sauce
Process until smooth.
add lemon juice
Process again and taste. If it is too thick, add a little water to it to thin it to your desired consistency. Adjust salt and hot sauce as necessary. Set aside until ready to serve.
Now, poach the eggs – roughly 90 seconds depending upon how done you want your eggs. I like mine soft and runny.
While eggs are poaching, assemble the base. First, place the toasted English muffins on plate and layer 2 oz. jalapeño gravlax on each English muffin half.
Place poached egg atop jalapeño gravlax.
Top with the avocado hollandaise.
Sprinkle with Chile Powder
Serve with some roasted white asparagus & enjoy. 🙂