Swedish Eggs
| Quantity | Description |
|---|---|
| 2 cups | Inspiration Hollandaise Sauce |
| 6.7 oz | Neilson 18% Table Cream |
| 2 tsp | Club House Dill Weed |
| 2 tsp | Sunpac Lemon Juice |
| 5 | Potatoes, Sliced and Boiled |
| 2.5 oz | New Dundee Butter, Clarified |
| 3.5 oz | Brights Cheddar Cheese (Old Style), Shaved |
| 20 slices | Toppits Sliced Smoked Salmon |
| 20 | Grade A Large Eggs, Soft Poached |
| to taste | Windsor Table Salt |
| to taste | Club House Pepper |
| to taste | Capers (optional) |
INSTRUCTIONS
1) Prepare 2 cups (400 ml) of Inspiration Hollandaise Sauce according to package directions.
2) Add dill weed and lemon juice. Simmer for 5 minutes. Keep the sauce warm until needed
3) Sautee the potatoes in the clarified butter until golden brown.
4) Place 3-5 slices on each plate and lightly sprinkle some cheddar on each portion. Place the plates in the oven until the cheddar melts.
5) On each portion of potato and cheese, put 2 slices of smoked salmon, then 2 poached eggs and nappe with the warm Hollandaise sauce.
6) Garnish with fresh dill and caviar of capers. (optional)