Smoked Salmon Eggs Benedict

Happy Birthday Breakfast!  This is one you will make for a special occasion, it takes a bit of pre-planning and has a few steps.  Simple and can be modified in a multitude of ways, but not your workday breakfast.
I make the smoked salmon into a "bacon" by cooking it with just a touch of olive oil, smoked paprika and maple syrup to give it crunch and a golden color.

A real treat: duck eggs from your local farmers market....













Smoked Salmon Eggs Benedict:
serves 2

ciabatta or levain, 2 slices toasted
2 eggs, poached
rapini (or swiss chard, spinach, baby kale, etc)
smoked salmon, 2 slices
aged cheddar
fresh chives
"Hollandaise" sauce *optional

Rapini:
Saute 1 clove of minced garlic in skillet, after 2 minutes add blanched rapini.   (Note: if using swiss chard,spinach or baby kale there is no need to blanch prior--just wilt when preparing)  Season with salt, and turn off heat. 

Smoked Salmon:
Line a pan with nonstick foil, add 1 TBS olive oil, turn smoked salmon pieces to coat them with oil.  Drizzle with maple syrup and turn slices again, then sprinkle with smoked paprika. Place pan into 400 oven, on bottom rack or directly on bottom.  Cook until both sides are golden, turning once.  Watch--this will take just a few minutes.

Assemble:

Place the sauteed rapini on the toasted ciabatta, top with smoked salmon and then the poached egg.  Place shaved cheddar on top of egg and top with chopped chives.

*"Hollandaise" Sauce (healthy version):
mix nonfat greek yogurt with lemon juice and dijon mustard, serve over poached egg

A mimosa goes well--perfect for birthday toast.  Or maybe you have a mimosa for no special occasion--to which I say cheers to you!