Salmon Leftovers?

A problem like this probbably seldom happens as salmon prepared most of the time is most likely consumed without a thing left on the platter. But, on that rare occasion when a few tidbits might be left behind, don't throw it away. Use it to prepare a romantic, easy-to-fix, gourmet brunch on a lazy Sunday morning.

Scrambled Eggs with Salmon and Hollandaise

4 eggs

Water

Salt and Pepper

1 T sweet butter

2 T diced shallot
Leftover salmon rough chopped or broken into bits
4 slices of bacon, cooked and broken into bits
2 T of chopped parsley or other fresh herb of your choice

In a non-stick pan, melt butter then add shallot and saute until transluscent. Crack eggs into a bowl, add a splash of water to them. Add salt and fresh ground pepper to your likeing. Whisk the egg mixture well to get a fluffier outcome. Pour eggs into the pan with butter and shallot. Sprinkle bacon and herbs over the eggs evenly. Scramble mixture to doneness of your liking.

2 slices of a good rustic-stye bread toasted

Quick and Easy Hollandaise Sauce

INGREDIENTS
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter

DIRECTIONS
In a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Serving:

Place a slice of the toasted bread on a plate, dish scrambled eggs over the toast. Ladle the Hollandaise over the eggs and around the plate. Sprinkle a bit of Paprika over the Hollandaise.

Serve with a glass of Mimosa (Orange juice and champagne) and the Sunday paper. Bon Apetit!