Ingredients
- 1 toasted English muffin, halved
- 1 teaspoon melted unsalted butter
- 0.5 cup scrambled eggs, cooked
- 2 ounces thin sliced smoked salmon
- 2 tablespoons peanut butter infused queso (see recipe)
- 0.5 teaspoon tsukemono shallots (see recipe)
- Garnish
- Fresh baby dill leaves
Nutrients Per Serving
| Carbohydrates: |
31 g |
| Cholesterol: |
335 mg |
| Protein: |
29 g |
| Fiber: |
2 g |
| Sodium: |
1760 mg |
Directions
- This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.
- Prepare peanut butter infused queso and tsukemono shallots recipes below.
- Brush toasted English muffin halves with melted butter.
- Top each half with 0.25 cup scrambled eggs and 1 ounce salmon.
- Spoon 1 tablespoon of peanut butter infused queso over each muffin.
- Serve with tsukemono shallots and garnish with fresh baby dill.
-
Peanut Butter Infused Queso
- Yield: 10 servings, 2 tablespoons per serving
-
Ingredients
- 1 cup whole milk
- 24.5 ounces cubed queso blanco processed block cheese (such as Velveeta Queso Blanco)
- 8 ounces shredded Monterey jack cheese
- 8 ounces cream cheese at room temperature
- 2 cups chicken broth
- 1 tablespoon peanut butter powder
-
Directions
- 1. Pour milk into a medium saucepan and set over medium heat.
- 2. When starting to simmer lower heat.
- 3. Stir in queso blanco cubes and stir until completely melted.
- 4. Stir in Monterey jack cheese and continue to stir until Monterey jack is completely melted and incorporated.
- 5. Stir in the cream cheese and continue to stir until the cream cheese is completely melted and the sauce is homogenous and smooth.
- 6. Begin thinning the queso by adding chicken broth 0.25 cup at a time, stirring well after each addition until desired sauce consistency is achieved.
- 7. Remove from heat and stir in peanut butter powder whisking until uniform.
- *add more peanut butter powder for a more savory flavor.
-
Tsukemono Shallots
- Yield: 10 servings, 0.5 teaspoons per serving
-
Ingredients
- 2 fresh medium sized shallots
- 1 cup water
- 1 cup rice wine vinegar
- 1 teaspoon black peppercorns
- 0.5 teaspoon coriander seeds
- 1 ounce fresh ginger, peeled and sliced
-
Directions
- 1. Peel and slice shallots. Add to a plastic quart container with a tight-fitting lid.
- 2. In a small saucepan, combine water, vinegar, peppercorns, coriander and fresh ginger.
- 3. Bring liquid to a boil. Remove from heat.
- 4. Pour liquid over shallots and let cool to room temperature.
- 5. Top container with lid and chill for 24 hours.
- 6. Store under refrigeration and use within 3-5 days.
Nutrients Per Serving
| Carbohydrates: |
31 g |
| Cholesterol: |
335 mg |
| Protein: |
29 g |
| Fiber: |
2 g |
| Sodium: |
1760 mg |
