Smoked Salmon & Herbed Goat Cheese Benny" Handheld
A creative, portable spin on a traditional West Coast Eggs Benedict. Using a tangy, whipped goat cheese instead of hollandaise keeps the sandwich structured, while the soft-scrambled eggs mimic the richness of a poached egg without the mess.
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Servings: 1
Ingredients
- 1 Promise Gluten Free English Muffin - fork-split
- 2 large eggs
- 1 tbsp milk or cream
- 1 tsp butter - for cooking the eggs
- 30 g wild Canadian smoked salmon - lox
- 2 tbsp soft goat cheese - chèvre
- 1 tsp fresh dill - finely chopped
- 1 tsp capers - drained and roughly chopped (optional)
- lemon juice - fresh - squeeze
Instructions
- Prep the Spread: In a small bowl, mix the soft goat cheese with the chopped fresh dill and a tiny squeeze of lemon juice until smooth and spreadable.2 tbsp soft goat cheese, 1 tsp fresh dill, lemon juice
- Toast the Muffin: Toast the English muffin halves until the exterior edges are beautifully crisp.1 Promise Gluten Free English Muffin
- Cook the Eggs: Whisk the eggs and milk together with a pinch of salt and pepper. Melt the butter in a non-stick skillet over medium-low heat. Add the eggs, stirring continuously with a spatula to create soft, pillowy, tightly folded scrambled eggs that fit the size of the muffin.2 large eggs, 1 tbsp milk or cream, 1 tsp butter
- Assemble: Spread the herbed goat cheese generously across both toasted halves of the muffin. On the bottom half, scatter the chopped capers, then layer the soft-scrambled eggs.1 tsp capers
- Finish: Drape the smoked salmon over the warm eggs. Top with the other half of the muffin. The crispness of the toasted muffin provides the perfect contrast to the creamy cheese and delicate salmon.30 g wild Canadian smoked salmon