1/2 cup extra-virgin olive oil
3 tablespoons chopped chives, plus more for garnish
Kosher salt and freshly ground black pepper
3 large egg yolks, lightly beaten
12 tablespoons clarified butter
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 tablespoon canola oil
8 ounces salmon fillet
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar or distilled vinegar
8 large eggs
4 bagels, split
4 tablespoons unsalted butter
1 ripe avocado, peeled, pitted and thinly sliced
This recipe makes about 2/3 cup of the chive oil; any leftover oil can be refrigerated for up to 3 days.
Msdusty54
I made this recipe as written, it was perfect! Served with Bobby's grapefruit salad and tomato frittata. Everyone enjoyed! Thanks so much luv the brunch show
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