salmon benedict

• focaccia bread
• salmon fillet
• onion
• sugar snap peas
• red bell pepper
• eggs (one per person)
  
• fresh lemon juice
• butter
• olive oil
• avocado
  
• cayenne pepper
• white vinegar
  

1. preheat broiler
2. rinse salmon and pat dry
3. place pat of bitter in cast iron or broiler pan
4. set salmon atop butter skin side down and put another butter pat on top
   
5. drizzle salmon w/ some broth, water or lemon juice
6. broil about six inches from heat for six minutes
7. set aside

1. meanwhile saute onion until translucent in a little olive oil
2. add peppers then peas
3. cook all veggies until just done, crisp veggies are way better than mushy ones
4. set aside

1. cut squares of focaccia (you might have to halve them width-wise) put them on plates and open to make a little stable platform
2. top bread w/ veggies then salmon (I split the one fillet between two servings)

1. make hollandaise sauce- there are many many ways to make it, but a super quick blender recipe is to just blend egg yolk, lemon juice, melted butter and cayenne together.
2. crack eggs into separate small containers
   
3. heat water and some vinegar in a pan until almost boiling
4. swirl it around w/ a spoon until you have a little maelstrom
5. slowly slide egg into the center of the pot
6. cook for 2.5 minutes then remove w/ a slotted spoon back to their containers (remember to rinse in between so you're not getting raw egg all over your cooked egg
7. place egg atop salmon structure
8. drizzle the whole thing with as much hollandaise as you like
9. place avocado slices above sauce and sprinkle w/ a dash of cayenne

1. put assembled plates under the broiler for a minute to warm it up
2. serve and enjoy delicious brunch (goes great w/ poinsettias)

I think I need place settings...