Brunch Smoked Salmon Benedict



1-1/2 cups Hollandaise Sauce, recipe below

Butter, softened

8 shredded potato pancakes

8 poached eggs

8 thin slices smoked salmon (about 1/2 lb.)

Chives, thinly sliced, optional

Ground black pepper



Preheat oven to 350º F. Make the Hollandaise and have it at the ready.



Prepare the poached eggs, either poaching them right before they are

needed or reheating eggs you've poached in advance.



Assemble the dish:

Set the potato pancakes on a warm serving plate, top each with a slice of

smoked salmon, than an egg. Sauce each egg with a few tablespoons of

Hollandaise.



Sprinkle the sauced eggs with a pinch of chives, if using, and pepper and

serve at once.



Serves: 4.



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Blender Hollandaise Sauce



1/2 cup butter, HOT melted

3 egg yolks

1 TB lemon juice

Dash of cayenne pepper



Place egg yolks in blender with the lemon juice, turn blender on high speed

for 5 seconds

to blend. Melt butter in microwave until almost boiling. Turn blender back on

high speed and

gradually pour in butter. It will thicken into a beautiful yellow hollandaise

in 20-40 seconds.

The sauce may be kept warm by placing the blender bowl in warm water. The

sauce cannot

be reheated.

QUICK SALMON BRUNCH BAKE 1 cup each: shredded cheddar and Swiss cheese, divided 3 cups cubed day-old sourdough bread or bagels 1 (10 oz. bag) frozen chopped broccoli, thawed and drained 1 (8 oz bag) frozen cut asparagus, thawed and drained 1 (4.5 oz can) sliced mushrooms, drained 1/2 cup sliced green onions or red onions 6 eggs, beaten 1 cup milk 2 teaspoons garlic salt 1 teaspoon pepper 1 (7.1 oz pouch) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch OR 2 3.0 oz. pouches Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch Preheat oven to 375° F. Spray a 13x9x2-inch baking dish with non-stick cooking spray; set aside. In large bowl, combine 2/3 cups each cheddar and Swiss cheese(s) with next 5 ingredients. In another bowl, whisk together eggs, milk, garlic salt and pepper. Add egg mixture to vegetable mixture; blend well. Flake and fold in Chicken of the Sea® Salmon into mixture. Spoon into casserole dish. Bake, covered, for 35 to 40 minutes or until firm. The last 7 minutes of baking, sprinkle on remaining cheese(s) and bake, uncovered, until melted. Serve immediately. Makes 8 servings.

Holland Crabmeat Breakfast Pie



1 bunch chopped scallions



1 large chopped red pepper



6 ounces crabmeat



1 cup grated Swiss cheese



1 cup grated cheddar cheese



8 large eggs



2 cups half-and-half



1 teaspoon salt



1/2 teaspoon freshly-ground black pepper



1 cup fresh bread crumbs



Butter a quiche pan.



Beat eggs then mix all remaining ingredients together and add to eggs.



Pour into pan and bake at 350 until set then cut into pie shaped pieces and serve hot.

SEAFOOD QUICHE



1 ready made pie shell

2 Tbsp. vegetable oil

1/2 c. onion, chopped

8 oz. mushrooms, sliced

1 1/4 c. skimmed milk

6 egg whites, whipped

(optional)

1 tsp. basil, crushed

1/2 tsp. salt

dash of turmeric (optional)

dash of ground black pepper

1 (10 oz.) pkg. frozen shrimp,

thawed or whatever seafood

desired

1/4 c. grated Parmesan cheese



In medium size skillet heat vegetable oil until hot.

Add onion. Saute until golden, about 4 minutes. Add mush-

rooms, cool. Combine milk, egg whites, basil, salt, turmeric

and black pepper. Set aside. Drain out as much liquid from

seafood as possible. Spread cooled mushroom mixture in pie

shell. Add cheese and seafood. Pour milk mixture over all and

bake in 375 degrees oven until knife inserted in center comes clean,

about 30 minutes. Serve hot. Great with green toss salad!

Preparation: 15 to 20 minutes. Cooking time: 40 to 45

minutes. Serves 6 to 8.

Breakfast Shrimp & Grits



Makes 4 Servings



1 cup uncooked grits

2-3 cups milk

2 cups water

½ cup (1 stick) of butter

salt and freshly ground pepper

1 pound raw shrimp, shelled



Add the grits to simmering milk and water in a heavy saucepan, preferably nonstick, and cook as package directs, stirring constantly. Do not let the grits “blurp�?loudly, and watch the evaporation of liquid. Add more if necessary.

When fully cooked to the texture you desire, remove from heat and add 2 tablespoons of the butter and season with salt and pepper. Meanwhile, heat 4 tablespoons of the butter in a frying pan and sauté the shrimp in the butter until the shrimp turns pink. Add the rest of the butter to the pan and melt. Top the grits with the shrimp and pour the butter on top.