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EGGS BENEDICT GRILL




Source of Recipe


Southmoreland on the Plaza


Recipe Introduction


Yield of 4-6 Servings


List of Ingredients




24 oz Salmon Filet
1 C Melted Butter
4 T Lemon Juice
Zest from one Lemon
Salt and Pepper to Taste
8 oz Softened Cream Cheese
3 T Fresh Tarragon (Finely Chopped
1 t Lemon juice
6 Eggs
2 T Heavy Cream
3 Dashes Tabasco Sauce
Salt and Pepper to taste
3 Bagels
2-3 C Hollandaise Sauce (Recipe Follows)

Recipe



Place salmon in large Pyrex dish
Combine butter, lemon and lemon zest and pour over the salmon
Salt and pepper to tast
Let marinade for 1-2 hours
Meanwhile:

Mix cream cheese tarragon and lemon juice thoroughly and set aside
Blend eggs, heavy cream, Tabasco, salt and pepper and set aside
Prepare the grill for direct grilling
Preheat non-stick cooking pan for the eggs by placing the pan on the grill
At the same time place Salmon on the grill and cook on each side for 5-8 minutes (or to desired doneness)
Pour egg mixture into the pre-heated pan and cook the eggs by continually moving done portions toward the center of the pan allowing the uncooked portion to flow to the sides. Flipping when close to set.
Place a bagel on the grill cut side down and toast
Remove the bagel and spread a portion of the cream cheese mixture on the toasted side
Place the bagel on a plate
Top with cooked egg, then salmon then hollandaise sauce.
Garnish with chopped chive and parsley