Breakfast Shortcakes with Smoked Salmon & Poached Eggs
Breakfast in bed or on the porch for that special Dad would be a super way to start Father’s Day. Really, any weekend would be special with these rich shortcakes layered with smoked salmon and poached eggs.
This recipe focuses on getting these flaky shortcakes just right. You’ve got a pass to use store-bought smoked salmon but we suggest buying the best you can find at your trusty appetizing store.
If you want to impress Dad and go homemade the whole way you can cure your own salmon at home by following this recipe.
It takes five ingredients (including the salmon) and about 24 hours. It’s so easy that you really won’t believe it. We won’t tell, either.
Breakfast Shortcakes with Smoked Salmon & Poached Eggs
Serving: 12
Type: Dairy- breakfast
Author: Robin Selden
Notes:There is nothing like warm shortcakes layered with smoked salmon, onions, avocados and a perfectly poached egg. We think Dad will agree!
Ingredients: For the Shortcakes:
2 C All Purpose Flour
3 t Baking Powder
½ t Baking Soda
1/3 C Milk
2/3 C Cream, plus extra for brushing
6 T Salted Butter
For the Poached Eggs:
12 Eggs
2 T White Vinegar
1 t Salt
For the Toppings:
1 Avocado, each half sliced into 6 pieces
½ Red Onion, thinly sliced
1 lb. Smoked Salmon, separated into 12 equal pieces
Directions: Preheat oven to 375 degrees.
Shortcakes:
Place the flour, baking powder, and baking soda in a bowl and mix together.
Cut the butter into very small pieces and cut it into the dry ingredients.
Add the milk and cream and mix well with your hands. The dough will be slightly flaky.
Place dough on a floured work surface and roll one inch thick with a rolling pin.
Cut with a 2 inch round cutter and place your shortcakes on a parchment lined baking sheet. You can re-roll out the scraps to use as much dough as possible.
Brush lightly with heavy cream and bake for 10 minutes. Take out of the oven and let cool.
Poached Eggs:
Take a medium sized pot and fill it ¾ of the way with water.
Add in the vinegar and salt and bring it to a light simmer.
Crack one egg into the simmering water. Repeat with the other eggs, cooking a few at a time. Cook 2 minutes for a very soft yolk, and about 4 minutes for a soft-hard yolk. Take out of the hot water with a slotted spoon and drain on paper towels.
Assemble:
Take the shortcakes and cut each in half.
On each bottom half, place the smoked salmon, then a slice of avocado, and a few pieces of red onion. Carefully place the warm poached eggs on top of the onion and finish with pieces of dill.
Cover with the tops of the shortcakes and serve.
Enjoy!
Tips: Shortcakes will freeze well, in an airtight container, for up to one month.