Spring Brunch: Smoked Salmon Omelet

Image via: Brit

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Ingredients:

1 serving

3 egg whites (2 egg whites and 1 whole egg or ½-cup frozen or refrigerated and thawed egg product)

Lox-style smoked salmon (thinly sliced; ¾ ounce)

Fresh dill (snipped; ½ teaspoon)

Sour cream (1 tablespoon)

Desired-flavor semisoft cheese (1 tablespoon)

Olive oil (1/2 teaspoon)

Dash bottled hot pepper sauce

Salt (1/8 teaspoon)

Fresh dill (snipped)

Broccoli florets (tenderly cooked; ¼ cup), optional

Best Eggs Recipe Directions:

• Mix egg whites, hot pepper sauce, salt, and the ½-teaspoon dill in a small bowl or a liquid measuring cup. Beat with a fork until the ingredients are combined but not foamy or bubbly.
• Take an 8-inch nonstick frying pan with flared sides and heat olive oil in it over medium-high heat. Pour the egg white mixture and fry over medium heat.
• Use a spatula to lift the edges of the egg white when the mixture sets. It will help the uncooked portion to trickle underneath. Keep doing it until the egg white mixture is completely set and is still shiny.
• Place sliced salmon, broccoli florets, and cheese on half of the fried egg white. Now, cover them with the other half of the omelet.
• Take the omelet out of the frying pan gently with a spatula and place onto a plate. Spread the additional snipped fresh dill over it. Now, serve with sour cream.

Image via: Healthista

It is a perfect spring brunch to enjoy on warmer mornings and more leisurely days. The key to a good brunch is variety. And, this recipe makes use of various ingredients in a simple but delectable manner.

Have you planned for any brunch with friends or family?

Spring Brunch: Eggs Benedict Bake

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Ingredients

8 servings

Cooked ham (8 thin slices; 12 ounces)

4 English muffins (split into halves)

Flavored semisoft cheese, such as herb, garlic, pepper, garden vegetable, and/or toasted onion (1/3 cup)

Tomato (8 thin slices)

Spinach, basil, or arugula (16 large, fresh leaves)

Vinegar (1 teaspoon)

8 eggs

Fresh, snipped basil (optional)

Paprika (optional)

For Mock Hollandaise Sauce

Sour cream (¾ cup)

Mayonnaise (¾ cup)

Dijon-style mustard (1 tablespoon)

Lemon juice (2 tablespoons)

Milk

Image via: Blue Lemon

Preparation

Mock Hollandaise Sauce

• Stir together mayonnaise, sour cream, mustard, and lemon juice in a small bowl. Keep adding 1 teaspoon of milk at a time until the sauce reaches to the desired consistency.

Eggs Benedict

• Preheat the broiler.
• Take a large frying pan and grease it lightly. Fill half of it with water and then add vinegar. Bring to boiling.
• After that, reduce the heat to the simmering point. Now, break one egg into a measuring cup. Slip it carefully into the water. Similarly, slip all the remaining eggs into the simmering water.
• Boil the eggs for 3 to 5 minutes or to the point when the yolks start thickening. Remove the eggs by using a slotted spoon and put them on a plate.
• In the meantime, toast the muffin halves by placing on a baking sheet with inner sides up. Broil for nearly 2 minutes. Remove and let them cool.
• Take a 3-quart rectangular baking dish and grease it. Spread 2 tablespoons of semisoft cheese on the cut side of each muffin piece. Now, place them on a prepared dish with the cheese sides up. Now, top each halved piece with one slice of ham, two basil leaves, and one tomato slice.
• Put one cooked egg on the top of each slice and spread Mock Hollandaise Sauce over it.
• Preheat the oven to 350°F. Cover and bake all the pieces for nearly 25 minutes.
• Take them out. Sprinkle snipped basil and paprika. Serve!

Image via: Cooking Stoned

Kick off your springtime fun with this lip-smacking Egg Benedict recipe. It takes less than half an hour and you can even prepare it the day before. Totally hazardless! It is a perfect spring brunch and an ideal indulgent dish to spoil your guests!

What’s your favorite brunch recipe to be enjoyed on a spring morning?