Monday, April 17, 2006

Grilled Salmon, Poached eggs with Hollandaise, Asparagus and Potatoes

This was brunch on Easter Sunday. The salmon and the asparagus was grilled on the Weber. The salmon was brushed with olive oil and lemon, the asparagus with olive oil and dill. Top with a poached egg.
Hollandaise sauce: In a double boiler, combine 3 egg yolks and 1/4 pound of butter. Stir continuously until the eggs thicken. The trick is to heat slowly so that the eggs don't scramble but thicken smoothly. At the end, add the juice of 1/2 lemon.
For the potatoes: We have made these before. Combine a bag of Or-Ido frozen hashbrowns with 1 can cream of mushroom soup, 1 pint of sour cream and 1/2 cup of milk. Add 4-8 oz. shredded chedder cheese. Bake at 350 degrees for one hour.



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