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2011-06-06Salmon Muffin: Cold Smoked Salmon, Garlic & Herbs Cheese Spread, Lemon Juice, English Muffins, Eggs
Salmon Muffin featuring rondelé® by Président® Gourmet Cheese Spread

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rondelé® by Président® Gourmet Cheese Spread

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Salmon Muffin

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Mix white vinegar and water to poach the eggs. Fill a pan with 2/3 water and 1/3 white wine vinegar and bring to a boil. Blend the salmon, rondelé and lemon juice in a food processor until it forms a paté. Toast the muffins in a toaster. When the water comes to a boil, crack in 2 eggs at a time and cook for 3 minutes. The vinegar helps create a perfectly poached egg. When cooked, add eggs to a bowl of water to take off the vinegar. Now top each half slice of muffin with the paté and a poached egg.


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