Salmon, Greens & Eggs English Muffins

4 Servings
45 Prep Time
30 Cook Time

Created by Chef James LaLonde

Avocado
 

Ingredients

Thomas’® Sourdough English Muffin

Cured Salmon: 
1 lb skin-on salmon filet, bones removed (Arctic Char works as well)
⅓ C packed brown sugar
⅓ C granulated sugar
⅓ C kosher salt
1 Tbsp black pepper
1 Tbsp coriander
3 Tbsp gin
zest of 1 lemon
zest of 1 orange
¼ C chopped fresh dill
¼ C chopped fresh tarragon

Avocado “Green Goddess”: 
1 large, very ripe avocado, quartered 
2 tsp fresh lemon juice 
3 tsp Champagne vinegar 
1 C hot water
½ bunch tarragon, picked 
½ bunch scallions, chopped 
5 Tbsp grape seed oil (or other neutral oil) 
Salt to taste (about 1 tsp)

Poached Eggs: 
4 eggs Water 
2 Tbsp white vinegar

Directions

Cured Salmon
1. If using one filet, cut into 2 equal pieces.
2. Mix together the salt, sugars, spices, gin and zests to form a paste.
3. Spread the cure over the flesh side of each filet, sprinkle ½ of the chopped herbs on each filet and sandwich them together.
4. Place the filets in a zip-top bag and press out as much air as possible and seal. Place the bag on a plate and weigh down another plate on top (this releases more moisture from the fish, speeding up the curing process) and place in the fridge for 8 hours.
5. Remove the fish from the bag and rinse off the cure under cold water and pat dry. Cover with remaining herb mixture and place in a clean bag and refrigerate for another 8-10 hours.
6. Remove fish and slice as thinly as possible with a very sharp knife starting at angle, and working toward the skin. Cured salmon will last for about 5 days, refrigerated.

Avocado “Green Goddess”
1. In blender, place all ingredients (holding half the salt so as to add to taste) except the oil and puree for 1 minute.
2. With the motor running, drizzle the oil in a slow, steady stream.
3. Taste and add salt as needed. Set aside.

Poached Eggs
1. Find a high-walled pot and fill it ¾ to the top with water and the vinegar.
2. Bring the water to a hard simmer and turn down slightly.
3. Crack each egg in its own cup (coffee cups with a handle work best).
4. When the water is at a gentle simmer, dip the cup slightly into the water and let the egg gently slide out (the more water the egg has to sink into, the better the shape of the egg will be, avoiding flat, dull looking eggs).
5. Repeat with remaining eggs. Most eggs, cold out of the refrigerator should poach for about 2 minutes 30 seconds.
6. When the egg has a nice, weeping, ghost-like appearance, pull out with a slotted spoon onto a plate with a napkin to soak the remaining water.

To Assemble
1. Toast your Thomas’® Sourdough English Muffin to desired crispness and place on a plate.
2. Top with generous amount of cured salmon, creating a nest for the egg.
3. Place poached egg in the nest and season with sea salt and a crack of pepper.
4. Spoon some of the avocado green goddess on top.
5. ENJOY!

Salmon, Greens & Eggs English Muffins Created by Chef James LaLonde 4 servings Thomas’® Sourdough English Muffin Cured Salmon:  1 lb skin-on salmon filet, bones removed (Arctic Char works as well) ⅓ C packed brown sugar ⅓ C granulated sugar ⅓ C kosher salt 1 Tbsp black pepper 1 Tbsp coriander 3 Tbsp gin zest of 1 lemon zest of 1 orange ¼ C chopped fresh dill ¼ C chopped fresh tarragon Avocado “Green Goddess”:  1 large, very ripe avocado, quartered  2 tsp fresh lemon juice  3 tsp Champagne vinegar  1 C hot water ½ bunch tarragon, picked  ½ bunch scallions, chopped  5 Tbsp grape seed oil (or other neutral oil)  Salt to taste (about 1 tsp) Poached Eggs:  4 eggs Water  2 Tbsp white vinegar Cured Salmon 1. If using one filet, cut into 2 equal pieces. 2. Mix together the salt, sugars, spices, gin and zests to form a paste. 3. Spread the cure over the flesh side of each filet, sprinkle ½ of the chopped herbs on each filet and sandwich them together. 4. Place the filets in a zip-top bag and press out as much air as possible and seal. Place the bag on a plate and weigh down another plate on top (this releases more moisture from the fish, speeding up the curing process) and place in the fridge for 8 hours. 5. Remove the fish from the bag and rinse off the cure under cold water and pat dry. Cover with remaining herb mixture and place in a clean bag and refrigerate for another 8-10 hours. 6. Remove fish and slice as thinly as possible with a very sharp knife starting at angle, and working toward the skin. Cured salmon will last for about 5 days, refrigerated. Avocado “Green Goddess” 1. In blender, place all ingredients (holding half the salt so as to add to taste) except the oil and puree for 1 minute. 2. With the motor running, drizzle the oil in a slow, steady stream. 3. Taste and add salt as needed. Set aside. Poached Eggs 1. Find a high-walled pot and fill it ¾ to the top with water and the vinegar. 2. Bring the water to a hard simmer and turn down slightly. 3. Crack each egg in its own cup (coffee cups with a handle work best). 4. When the water is at a gentle simmer, dip the cup slightly into the water and let the egg gently slide out (the more water the egg has to sink into, the better the shape of the egg will be, avoiding flat, dull looking eggs). 5. Repeat with remaining eggs. Most eggs, cold out of the refrigerator should poach for about 2 minutes 30 seconds. 6. When the egg has a nice, weeping, ghost-like appearance, pull out with a slotted spoon onto a plate with a napkin to soak the remaining water. To Assemble 1. Toast your Thomas’® Sourdough English Muffin to desired crispness and place on a plate. 2. Top with generous amount of cured salmon, creating a nest for the egg. 3. Place poached egg in the nest and season with sea salt and a crack of pepper. 4. Spoon some of the avocado green goddess on top. 5. ENJOY! Salmon, Greens & Eggs English Muffins