Page 35 - South Mississippi Living - May, 2026

Sourdough Toast
Ingredients
Sliced sourdough bread Unsalted butter
Flaky salt
Directions
1) In a large nonstick skillet on medium heat, add 1 tablespoon of butter. Allow to melt and bubble slightly, making sure it doesn’t brown.
2) Add two slices of bread (if it fits), toast for 3-4 minutes on each side or until lightly browned.
3) Remove from the pan. Sprinkle with a little flaky salt. Repeat process as needed.
Hollandaise
Ingredients
3-4 large egg yolks
1⁄2 cup melted butter (warm)
Directions
1 tbs lemon juice
1 tsp Dijon Mustard
1⁄4 tsp salt
1⁄4 tsp black pepper (optional)
1) In a microwave safe bowl, melt butter. This should take 30 seconds to 1 minute. Set aside.
2) In a medium sized mixing bowl, add 3 egg yolks, lemon juice, Dijon mustard, and salt. With an immersion blender, mix well. This should take no more than 5-10 seconds.
3) While mixing, slowly add butter, making sure to mix each stream of butter well before adding another stream. The sauce should thicken and remain smooth. If the sauce isn’t thick enough for your liking, add the additional yolk and mix until smooth.
Roasted
Asparagus
Ingredients
1 lb asparagus (cleaned and trimmed)
1 tbs lemon juice
2 tbs olive oil
Salt
Black pepper
Directions
1) Preheat oven to 400˚ F.
2) In a bowl, toss asparagus with lemon juice, olive oil, salt, and
pepper.
3) On a baking rack, add
asparagus in a singular layer.
4) Cook asparagus for 8-10
minutes. Remove from oven.
Salmon
Ingredients
4 salmon filets (skin on) 4 tbs unsalted butter Salt
Black pepper
2-3 thyme sprigs (fresh)
Instructions
1) In a large nonstick skillet on medium heat, add butter. Allow it to melt and become bubbly, making sure it coats the bottom of the entire pan.
2) Pat salmon filets dry with a paper towel then season all sides with salt and pepper. Place skin side down on the skillet. Cook for 4 minutes.
5) Pour lemon juice and thyme into the pan and baste the fish, with the butter from the bottom of the pan for 3 more minutes skin side down.
4) Flip fish flesh side down. Cook for 2-3 minutes. Remove from pan.
Poached Egg
Ingredients
4 large eggs 2 tbs white vinegar
Instructions
1) In a large pot, fill halfway full with water and bring to a gentle simmer, not a rolling boil. Add white vinegar to the water.
2) Crack 1 egg in a small bowl, making sure not to break the yolk.
3) With a wooden spoon create a swirl with the water.
4) Immediately, gently add egg into the center of the swirling water.
5) Cook for 3-4 minutes for a runny egg or 4-5 minutes for a slightly
jammy egg.
6) Remove with a slotted spoon and place on a folded paper towel or
a clean kitchen rag. This allows the egg to drain the residual water.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
Plating
Place a piece of sourdough on the plate. Add 6-7 pieces of roasted asparagus. Place a piece of salmon beside or on top of the asparagus. Place poached egg on top or to the side. Then pour a generous amount of hollandaise sauce on top of it all. Garnish with chives or green onion.
SOUTH MISSISSIPPI Living | www.smliving.net May 2026 | 35