Elegant, easy and delicious: That’s definitely a winning combination for a brunch recipe. The smoky flavor of the salmon and richness of the sour cream sauce made this dish a winner. “One of the most enjoyable things about this dish is that it requires only a very short preparation time and is very simple,” wrote Bluebonnet Electric Cooperative member Rick Landwehr, who submitted this first-place brunch dish.
1/4 cup diced onions
Butter or oil for sauté
1 dozen eggs
4 ounces shredded smoked salmon
1 cup sour cream
1 cup shredded Swiss cheese
2 tablespoons Dijon mustard
2 ounces sherry, optional
6 English muffins to serve
Preheat oven to 450 degrees. Lightly sauté onions in butter or oil. Break 1 dozen eggs into lightly greased 9-inch casserole dish. In separate bowl gently combine onions, salmon, sour cream, cheese, mustard and, if using, sherry. Spoon mixture over eggs, being careful not to break yolks. Bake for 20 to 25 minutes, or until yolks are cooked. Serve over toasted English muffin halves.
Servings: 6. Serving size: 2 eggs and 1 muffin. Per serving: 534 calories, 32.7 g protein, 27.8 g fat, 32.1 g carbohydrates, 1.7 g dietary fiber, 930 mg sodium, 4.3 g sugars, 432 mg cholesterol
Rick Landwehr, Bluebonnet Electric Cooperative