Layer smoked salmon, the 1 tablespoon onion confit on toasted muffin halves. Top with poached eggs. Drizzle with sauce and garnish and chives.
Note: Balsamic Beurre Blanc Sauce can be held in a pre-warmed thermos bottle for up to one-half hour before serving.
Combine ingredients in 2-3 quart saucepan. Cover and cook over medium high heat for 5 minutes. Remove cover and continue cooking over medium heat, stirring occasionally, about 25 minutes until liquid has evaporated and onions are the consistency of a marmalade. Can be prepared a day or two ahead and stored covered in refrigerator.
Yield: 1-1/4 cups
In a small saucepan, boil first six ingredients until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives. Salt and pepper to taste.Yield: 1 cup
Provided by Bays English Muffins
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