About This Episode

Just in case you want to celebrate Mom all month long, we brought back personal chef and owner of Remarkable Cuisine, LLC, Mark McLean to demonstrate one more tasty dish for us to prepare for Mom. With the help from our host, Karyn Parsons and father and daughter, Luis and Yuri, Chef Mark prepares Smoked Salmon Eggs Benedict with a bonus Creme Brulee desert. Yummy!

About Chef Mark McLean

Mark McLean is a personal chef and owner of Remarkable Cuisine, LLC.  Remarkable Cuisine is the culmination of Chef Marks 4 years of private chef services and experience in catering over 200  events. Through Remarkable Cuisine, Chef Mark displays his skill set and passion in the kitchen.  ”I am not here to present a standard or ordinary fare that is “good” or a “decent option”. I attack an ingredient, menu, and dish like the rest of things in my life — with a strong knowledge base and hard work that will make that dish shine,” as quoted by Chef Mark on his company’s website.  Chef Mark is committed to creating a unique and tasty experience in all his dishes, so you’re definitely in for another treat with his Smoked Salmon Eggs Benedict. 

Smoked Salmon Eggs Benedict

Ingredients:

1 8oz. package smoked salmon

Baby arugula

3 tbsp. olive oil

¼ bunch fresh parsley, chopped fine

3 tsp. white balsamic (or white) vinegar

4 slices wheat bread

4 eggs

2 tsp. capers, chopped fine

salt/pepper

1 tbsp. butter, soft

Let’s prepare our components of the benedict:

Fill a small sauce pan with about 4 inches of water and set over medium heat.

Cut the crust off the wheat bread slices to make a perfect square.

Spread the softened butter lightly on one side and set aside.

Open the package of salmon and take out 8 pieces, or enough to cover each piece of toast completely.

Set aside in the fridge until ready to use.

In a shallow bowl, add the olive oil, minced capers, parsley, and a pinch of salt.

Stir to combine and set aside.

Let’s cook:
Check that water is boiling. If it is, turn off the heat. If it is about to (gentle simmer) reduce heat as much
as possible. Add vinegar to the water. Crack an egg into a shallow dish, like a tea-cup. Using a spoon or
spatula, swirl the water in one direction, then add the egg from the shallow dish. We are going to let the
egg poach for about 4 minutes for a runny yolk (3 minutes longer for a tight yolk). Use a slotted spoon to
remove each egg and drain on a paper towel lined plate.
In a sauté pan set over medium heat, add our toast butter side down and let a crust form, about 2 minutes.

Let’s build our benedict. Remove toast from pan and set in the middle of the plate, toasted side down. On
top of that place our salmon in a flat layer. Grab a small bunch of arugula and place on top of the arugula.
Using a spoon, nestle a poached egg in the middle of the arugula. Salt and pepper the egg and arugula, then
spoon the caper oil over the egg and surrounding arugula.
Stand back and take a picture. Serve to Mom with fresh orange juice, the French toast and enjoy!

About Karyn Parsons

Source: magweb.com

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Photo: Food Network