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15 Minutes
35 Minutes


  • 2 large red onions, thinly sliced
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 2-3 tablespoons honey
  • 3/8 teaspoon coarsely ground black pepper, divided
  • 3/8 teaspoon salt
  • 3 tablespoons dry white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced shallot
  • 1/2 tablespoon lemon juice
  • 1/2 pound (2 sticks) unsalted butter, cut in eights
  • 1/2 tablespoon snipped fresh chives, plus more for garnish
  • 4 BAYS® English Muffins, split and toasted
  • 4 ounces sliced smoked salmon
  • 8 eggs, poached


  • Combine red onions, red wine, red wine vinegar, honey, 1/4 teaspoon black pepper and 1/8 teaspoon salt in 2 to 3 quart saucepan. Cover and cook over medium-high heat for 5 minutes. Remove cover and continue cooking over medium heat, stirring occasionally, about 25 minutes or until liquid has evaporated and onions are the consistency of a marmalade. Can be prepared a day or two ahead and stored covered in refrigerator.

  • In a small saucepan, combine white wine, balsamic vinegar, shallot and lemon juice, and boil until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives and remaining salt and pepper.

  • Layer smoked salmon, then 1 tablespoon onion confit on toasted muffin halves. Top with poached eggs. Drizzle with balsamic beurre blanc and garnish with chives.