Serves 4

www.breakofdawnrestaurant.com

Ingredients:
8 ounce  smoked salmon (your favorite store bought-Costco)

 

Oatmeal Galette:
1 cup  instant oatmeal
1 1/2 cup  whole milk 
1 cup  pancake batter (your favorite)

Method:
     1. Combine oatmeal and milk-refrigerate over night.
     2. The next day, fold in pancake batter until mixture is smooth; season with salt and pepper.
     3. Pan-fried galette with vegetable oil in a non-stick pan.

 

 

Herb Poached Egg:
8 each  egg
1  gallon  water
2 tablespoon rice vinegar
1 teaspoon salt
4 ounce  butter, melted
1 teaspoon dill, chopped

Method:
     1. Combine water, vinegar and salt in sauce pot-make sure water level is about 4 inches high.
     2. Bring water to a simmer and drop cracked eggs into water slowly.
     3. The simmering water with vinegar and salt will help coagulate the egg white quicker, forming each egg into a nice oval shape-this will need some practice.
     4. Remove poached egg after two minutes or until white is set.
     5. Pour butter and dill over eggs and season with salt and pepper.

 

 

Marinated Tomato:
1 each  tomato, small dice
1 teaspoon fennel seed, toasted
1 teaspoon shallot, chopped
1 teaspoon extra virgin olive oil

Method:
     1. Combine all ingredients and season with salt and pepper-let it marinate at least one hour for a better flavor.

Lemon-Caper Emulsion:
1 each  egg
1 each  lemon juice and zest
1 tablespoon water
1/2 teaspoon mustard
1 cup  extra virgin olive oil

Method:
     1. Combine first four ingredients in the blender at low speed.
     2. Slowly add the oil to form an emulsion.
     3. Season with salt, pepper and a pinch of cayenne pepper.
     4. You might need to add some water to thin down the sauce.