Chili Crisp Salmon Benedict - The Local Palate
Trade the more conventional Canadian bacon for a tin of smoked salmon for an unorthodox, flavorful take on the beloved brunch dish.
Ingredients
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Cayenne pepper
- Salt and pepper
- 4 large eggs
- 1 tablespoon distilled white vinegar, rice vinegar, or white wine vinegar
- Flaky sea salt
- Pepper
- 1 tin Fishwife Smoked Salmon with Sichuan Chili Crisp, oil reserved
- 2 English muffins, toasted and buttered
- 2 tablespoons finely chopped fresh chives, for garnish
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