Keeping with their unoriginal tendencies of late, Seattle’s weather gods offered up some – you guessed it – grey, cool skies with showers today.  Feeling like a homebody, I decided to make some good brunch food from what I had in the fridge.  Realizing my recent batch of homemade mayonnaise tasted a little like hollandaise sauce, I decided to poach some eggs and create a dish inspired by eggs benedict.  I put together the following.  It’s healthful, indulgent, and full of fat.  Just the way a good brunch should be. 

Poached eggs w/ smoked salmon and greens

2 eggs per person

water

vinegar

wild smoked salmon (whatever kind you like; mine was from Loki Fish)

chopped greens (kale, spinach, broccoli... I used Italian kale that was sprouting into broccoli-like flowers)

homemade mayonnaise or hollandaise sauce (not commercial mayo!)

sour cream

black pepper

lemon juice

Poach the eggs in a few inches of water with a dollop of vinegar.  I poached mine lightly, about 1.5 minutes.  If you don’t know how to poach eggs, here and here are some sites with instructions for different methods.

Steam or sauté the greens.  Arrange the greens on plates.  Place two poached eggs on each plate’s bed of greens.  Add chunks of smoked salmon, whatever quantity you like.  Pour homemade mayonnaise or hollandaise sauce on the eggs, and sour cream on the salmon.  Grate fresh pepper over the whole thing and sprinkle on some lemon juice.

I had mine with strawberry milk.