Smoked Salmon Pajeon Eggs Benedict

When I was a young line cook at a breakfast-all-day spot in Southern New England, Eggs Benedict was the star of nearly every ticket spitting out of that malevolent machine. Whether it was a “Popeye’s” or “Crab Cake” it was always served that classic way on a toasted English muffy. Nowadays, my favorite way to shake things up is by swapping those old nooks an crannies for something a bit more fun, in this case a scallion-stuffed Pajeon which delivers a four-way punch to your taste-noggin of savory, oniony, crispy and soft. I topped this one with @gratitudeseafood’s new smoked salmon product, gave it a dusting of togarashi and smoked Maldon and called it a millennium.

Tingredients:

·       1x tin @gratitudeseafood’s skinless boneless smoked salmon
·       3 green onions (cut on bias into 1 inch pieces)
·       Neutral spray oil (I used avocado)
·       1/8 cup pajeon mix
·       1/8 cup filtered water
·       1 egg
·       Togarashi shichimi (to taste)
·       Smoked sea salt (to taste)
·       Minced chives (for garnish)

1.      Get a small pot of water boiling for your poached egg. Add a teaspoon of white vinegar.

2.      Meanthile, In a small bowl, add the water to the pajeon mix and stir until well combined. Add the green onions and repeat.

3.      Put a non-stick skillet over medium high heat. Once hot, spray with neutral oil. Gently spatula the pajeon mix into the oil, to form a circular 4 inch pancake. Cook until golden brown and crispy. Then flip and repeat. Set aside on plate.

4.      Gently crack your egg into a greased ramekin, give the boiling water a circular stir and gingerly lower the ramekin with the egg into it, releasing the egg. Skim off the stray bits and foam and cook about 2.

5.      While egg is cooking, crack open the @gratitudeseafood smoked salmon and ogle its beauty. Fork or chopstick some yummy, smoky hunks on top of your pajeon

6.      When the egg is ready, use a slotted spoon to remove it from the water, let the extra moisture drain and steam off for about ten seconds before you carefully lay it atop the salmon.

7.      Dust with togarashi, minced chives, and finally the smoked sea salt. Serve immediately.

Canjoy!

Serves 1