Susie Rachele On Buttermilk Kitchen’s Breakfast Special: Smoked Salmon Benedict
Buttermilk Kitchen General Manager Susie Rachele is delighted to share another breakfast special from Chef Suzanne Vizethann—smoked salmon Benedict. No doubt Eggs Benedict are a favorite of many breakfast lovers, comprising classic morning staples like English muffins and bacon in one heavenly plate. But getting that tricky hollandaise sauce right requires superior culinary technique, which is why cooking this traditional American dish is best left in the hands of the skilled and experienced. Chef Suzanne however goes above and beyond with her rendition of Eggs Benedict, recreating it with the very best ingredients that can be sourced in Atlanta.
Starting with one of the main ingredients, the eggs, Buttermilk Kitchen is proud to feature White Oak Pastures’ free-range chicken eggs in their smoked salmon Benedict. All of the chickens at White Oak Pastures are free to roam on pastures so the eggs they produce noticeably taste different and better. According to White Oak Pastures, each egg from their farm is hand selected. This commitment to sustainable land stewardship and humane animal treatment has also been ongoing for more than 150 years or 5 generations, producing some of the finest eggs in Atlanta.
Apart from delicious pasture raised eggs, Buttermilk Kitchen’s smoked salmon Benedict also uses house focaccia instead of the usual English muffins, and smoked salmon to replace the bacon. To top it off is a hollandaise sauce made with Sriracha, a type of hot sauce or chili paste—who would have thought that Sriracha could add a delicious kick to this American breakfast dish? The ending result of these seemingly incompatible ingredients is something that can only be tasted to be truly understood.
To learn more about Buttermilk Kitchen’s breakfast specials or the local ingredients used, please feel free to approach Buttermilk Kitchen’s General Manager Susie Rachele the next time you drop by at Buttermilk Kitchen for breakfast.