Welcome 2016! By all accounts it’s going to be a full year. Which is one more reason to lend your everyday existence a little easy elegance, like adding in a new weekend breakfast staple.
I grew up eating all sorts of things for breakfast. One of my dad’s favorites was kippers and eggs. I still love to snack on kippers. I also love smoked salmon, trout, and whitefish. I wasn’t too keen on lox though. That all changed when I read (on the back of the package….) that adding a bit of Nova Cured Salmon to some deviled eggs made for a delightful appetizer. It also made a wonderful breakfast, one that was just out of the ordinary enough to lend a special air to a weekend after the Christmas rush. Here is the original recipe.
| 12 Eggs 2 tsp Dijon Mustard 1/3 cup Mayonnaise 1 Tbsp Minced Onion 1/4 cup Hot Sauce To taste Salt To taste Pepper To taste Paprika 8 oz Vita Smoked Salmon |
- Hard boil the eggs, and let them cool completely. Peel the eggs, and slice each one in half lengthwise. Remove the yolks and set aside.
- Arrange the egg halves onto a serving platter. In a large bowl, mash the egg yolks into a paste, add mustard, mayonnaise, onion, hot sauce, salt and pepper and whip together into a creamy paste.
- Spoon the egg mixture into each of the egg halves.
- Top each egg with a small, folded slice of smoked salmon. Sprinkle with paprika. Garnish with parsley.
Now that is delicious, but me being me, I have to add something to a recipe. In this case it was a dollop of a mustard based hot sauce from Pepper Palace. They don’t seem to make the one I have these days, but I bet the Ghost Pepper and Mustard sauce is a reasonable approximation. Like Bryl Creem, a little dab’ll do you.
If the ghost pepper sauce seems extreme, try a dash of Coleman’s Mustard powder instead.
Enjoy!
Delish!! It looks like a perfect breakfast for a lazy weekend or work day for that matter. However, I must impress upon you the importance of making the perfect hard-boiled egg. No green-edged yolks, please. Simply place your eggs in the pot and cover with cold water until they are just covered. Cover the pot and bring to a boil. As soon as the water comes to a boil, promptly remove pot from the heat. Keep covered in the hot water for 10 minutes. After 10 min, pour contents into colander and run under cold water for 2 minutes. Peel and eat. The perfect hard-boiled eggs have just been made and they will taste wonderful with your lox. Please let me know what you think. Best, Nick’s Wife.
Outstanding start to the year! Thanks for sharing.
ML
That’s how I boil them! Works very well. Also take them out a bit earlier and the yolks are creamy.