Eggs Fillets Muffins
These little fish make a special breakfast treat. Try this recipe, or simply replace Clover Leaf Kippered Fillets for traditional fatty meats in your favorite quiche, frittata or omelet recipe.
Ingredients
| Imperial | Metric | Ingredient |
|---|---|---|
| 1 tbsp | 15 mL | vinegar |
| 4 | 4 | eggs |
| Hollandaise Sauce | ||
| 8 tbsp | 120 mL | unsalted butter |
| 2 tsp | 10 mL | lime juice |
| 1 tsp | 5 mL | white vinegar |
| 3 | 3 | large egg yolks |
| salt and pepper, to taste | ||
| 1 can | Clover Leaf Kippered Fillets™, | |
| 2 | 2 | English muffins halved, lightly toasted, hold warm |
| fresh dill, for garnish |
Nutrition Details
| Amount | Nutrition |
|---|
Nutrition Features
Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water. Reduce heat so that the water is at a soft boil. Have eggs broken ahead of time. Gently roll eggs into the water. Stir the water around the eggs to keep the shape. Cook for 3-4 minutes. Remove with a slotted spoon.
Hollandaise Sauce (or use canned sauce or your favorite mix) Melt 8 tablespoons unsalted butter and hold to the side. In the top or a double boiler; over medium/low heat, whisk together 2 teaspoons lime juice, 1 teaspoon white vinegar, and 3 large egg yolks until the mixture begins to thicken. Gradually add butter while constantly whisking. Continue until thick. Season with salt and pepper.
Place of the drained Clover Leaf Kippered Fillets on each muffin, top with a poached egg, then drizzle with sauce. Garnish with fresh dill. Serve immediately.
