You are here: Seasoned Cooking » All Issues » October 2000 Issue » This Article » Page 1
 
October 2000 Issue
Topping It Again
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Kansas' Cafe

Compassionate Food for Compassionate People - all vegan all the time

Recipe Source (formerly SOAR)

Recipe Source (formerly the Searchable Online Archive of Recipes) is the place to find recipes! Over 70,000 recipes are on file at this site.

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

800-CAVIAR.com

Russian, American and Iranian caviar.

Cook in a Book

Want to publish your own recipe book or put together that collection of family recipes? Send us your favourite recipes and we will produce a profes...
Smoked fish has such an intense flavor that it would seem a shame to leave it out of your breakfast plans. This month, we bring smoked trout to the table with an elegant cream sauce that's perfect for sprucing up your favorite Eggs Benedict rendition or spooned over Fluffy Oven Eggs. Because I am especially fond of the later dish, I'm including it as well for your morning culinary enjoyment.

Because this cream sauce takes advantage of several great flavors, it needs little more to make it a star of any meal. Try it over grilled polenta or fresh pasta for an evening treat as well. However you choose to enjoy it, please feel free to let us know of your cooking adventures!

 

Smoked Trout & Chive Cream Sauce

  • 1 c. low fat sour cream
  • 1 c. low fat cream cheese
  • 3 T. snipped fresh chives
  • 1 clove garlic, minced
  • 1/2 lb. smoked trout, separated into small pieces
Combine the sour cream and cream cheese in a medium saucepan. Whisk over medium-low heat until well blended and warmed. Add the remaining ingredients and continue to stir and heat until the sauce is warmed through. Serve over Fluffy Oven Eggs (recipe follows) or as an elegant topping to Eggs Benedict.
  • Yields: about 3 cups
  • Preparation Time: 15 minutes
 

 

Fluffy Oven Eggs

  • 6 egg yolks
  • 1/4 tsp. powdered garlic
  • 1/4 tsp. garlic salt
  • 1/4 tsp. freshly ground pepper
  • 6 egg whites
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Set aside.

In a small bowl, combine the egg yolks, powdered garlic, garlic salt and pepper. Using an electric beater, mix on medium speed until the yolks thicken and turn a lemony color -- about 2 minutes. Wash the beaters thoroughly.

In a large bowl, beat the egg whites until soft peaks form. Gently fold in the egg yolk mixture into the egg whites. Pour into the prepared pan and smooth the top.

Bake the eggs for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately topped with Smoked Trout & Chive Cream Sauce.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.