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Are you tired of the same old brunch options? Look no further than Ikura Benedict, a delightful twist on the classic Eggs Benedict. This recipe adds a burst of umami flavor with the addition of ikura, or salmon roe, to the traditional smoked salmon and poached egg combo.
Begin by toasting the English muffins and set them aside.
In a large pot, bring water to a simmer and add white vinegar.
Crack eggs into separate bowls.
Gently pour each egg into the pot of simmering water, allowing it to cook for 3-4 minutes.
Remove eggs from the pot with a slotted spoon and place them on a paper towel to drain excess water.
Spread butter onto the toasted English muffins.
Top each muffin half with a slice of smoked salmon and a poached egg.
Add a tablespoon of ikura to each egg.
Season with salt and pepper to taste.
Serve and enjoy your delicious Ikura Benedict!
A: Yes, you can use any type of roe you like for this recipe. However, the unique flavor of ikura is what sets this dish apart.
A: Poached eggs are best when served immediately after cooking. However, you can poach the eggs ahead of time and store them in cold water until you are ready to serve.
A: Yes, you can use any type of fish you prefer, but smoked salmon pairs perfectly with the ikura and poached eggs.
Ikura Benedict is a flavorful and unique twist on the classic Eggs Benedict. With its combination of poached eggs, smoked salmon, and ikura, it's sure to be a crowd-pleaser at your next brunch. So next time you're looking to switch things up, give this recipe a try and savor its delicious flavors!
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