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Breakfast
Eggs

James's Salmon Benedict

4 Bays English Muffins, split, toasted 
4 ounces sliced smoked salmon 
8 poached eggs 
Balsamic Beurre Blanc Sauce (recipe follows) 
Red Onion Confit (recipe follows) 
Fresh chives, snipped
Layer smoked salmon, the 1 tablespoon onion confit on toasted muffin halves. Top with poached eggs. Drizzle with sauce and garnish and chives.

Note: Balsamic Beurre Blanc Sauce can be held in a pre-warmed thermos bottle for up to one-half hour before serving.


Red Onion Confit
2 large red onions, cut in julienne strips 
1/4 cup each: red wine, red wine vinegar 
2-3 tablespoons honey 
1/4 teaspoon black pepper, coarsely ground 
1/8 teaspoon salt
Combine ingredients in 2-3 quart saucepan. Cover and cook over medium high heat for 5 minutes. Remove cover and continue cooking over medium heat, stirring occasionally, about 25 minutes until liquid has evaporated and onions are the consistency of a marmalade. Can be prepared a day or two ahead and stored covered in refrigerator.

Yield: 1-1/4 cups


Balsamic Beurre Blanc Sauce
3 tablespoons dry white wine 
1 tablespoon balsamic vinegar 
1 tablespoon minced shallot 
1/2 tablespoon lemon juice 
1/4 teaspoon salt 
1/8 teaspoon black pepper, coarsely ground 
1/2 pound (2 sticks) unsalted butter, cut in eighths 
1/2 tablespoon fresh chives, snipped 
Pepper and salt
In a small saucepan, boil first six ingredients until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives. Salt and pepper to taste.

Yield: 1 cup 

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