Pan Fried Salmon Benedict

Prep: 15 min
Cook: 10 min
Totes: 25 min

GET THAT SALMON

2 salmon fillets (5 ounces each), skin removed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Cajun Seasoning
1 tablespoon Lemon Pepper seasoning
3 tablespoons cooking fat
2 large eggs, poached
1 pinch cayenne pepper

paprika for garnish. YES.

bed of spinach. An entire bed made out of dense green matter. cause you’re a friggin Ent.

POACH THEM EGGS

2 tsp white vinegar
1 tsp salt
2 eggs, large — per plate

1. That salmon needs room temperature. 10 min.
2. Med-low heat your large stainless steel skillet.
3. Salt and pepper and cajun the fish.
4. Medium-high heat for salmon. Make it skinny: skin-side up.
5. Golden brown 1 side, 4 min. Flip fish with a spatula or a high diving board, your choice, but the French judge is biased. Cook until it feels firm to the touch and skin is crisp, 3 min.
6. Skin served or removed with a dai-katana.
7. Tuck into spinach bed.

WHILE the salmon slowly sears in hell, pour each egg from low rimmed bowl into boiling water sauce pot and white vinegar (kerplop kerplop). Add more water if necessary to bring it back up to the 2-3 inch mark. When all eggs are having girl time in the spa, remove from the heat, cover, and let sit for 3 minutes (for very soft yolks), or 5 minutes (for firm yolks).

REMOVE cooked eggs with a slotted spoon or ONE OF THESE:

Drain water: this isn’t soup. Set aside until you remove the salmon from hell.

PLACE the poached eggs over the salmon fillets and drizzle evenly with the hollandaise or paprika. Top with a dash or two of cayenne pepper and black pepper.

LAST STEP: Turn on Sattturday MMMMMMorning cartoons.