Per Serving
Vinegar
1 egg
1 English muffin
1/4 cup butter
1 T. lemon juice
Salt, to taste
Cracked pepper, to taste
2 egg yolks
4 to 6 oz. salmon fillet
Blackening spice, to taste
Add some vinegar to saucepan; simmer. Add egg; swirl around with fork until egg takes round form. Poach egg until egg white is solid. Drain off water. Toast English muffin.
In double boiler over low heat, add butter, lemon juice, salt and pepper. Add egg yolks, stirring until sauce is consistent. Dip salmon fillet in melted butter. Coat each side with blackening spice. Grill over medium flame until fish is flaky. Do not turn fish over until spice has made a tough skin over fish or spice will pull off.
Place English muffin on plate. Put egg on muffin and fish on top of egg. Spoon sauce over fish; garnish with cracked pepper.
Craig Henry
Montgomery, West Virginia
From— The Water’s Bounty: Member Fish Recipes