Brunch Eggs With Creamed Salmon
- Questions 1
Ready In: 25 mins
Serves: 4
Ingredients
- 1 (7 3/4ounce) can salmon
- milk
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon dijon-style mustard
- 4 tablespoons minced celery
- 2 tabsp. chopped chives
- 1⁄2 teaspoon salt
- 2 English muffins, split
- 4 warm hard-cooked eggs, halved
- parsley, chopped
- lettuce
- tomatoes, slices
Directions
- Drain liquid from slamon and add enough milk to make 2 1/4 cups. Flake salmon and mash round bones. Set aside.
- Melt butter in heavy saucepan. Blend in flour 1/2 teaspoons salt and black pepper. Remove from heat. Stir in liquid.
- Return to low heat and cook, stirring until thickened. Add salmon and keep warm.
- Toast muffin halves. Spread with mustard. Top with celery, chives and sprinkle with salt. To serve, arrange 2 egg halves, roundside up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill. Serve with lettuce and tomato slices.
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