What can be better than a simple, elegant yet easy to prepare breakfast, the Smoked Salmon with Eggs Benedict with my favorite Hollandaise sauce. Check out this recipe, definitely going to make it again!
*Hollandaise can be substituted with other sauces or spices if you find it troublesome
(Serves 4; serving size: 2 eggs)
- 8 eggs
- 8 slices baguette, or 4 English muffins
- 8 oz. smoked salmon (2 oz. each)
- 4 egg yolks
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper
- salt, to taste
- fresh dill, to taste
- capers, garnish
- red onion, chopped
- Prepare your double boiler by placing a medium saucepan, 1-inch full of water. Bring water to a boil, then reduce to a low simmer.
- For Hollandaise: melt butter in microwave, skim fat off and let cool for a few minutes.
- Whisk four egg yolks in a heat-proof, glass or metal bowl, then place over simmering water. Whisk continuously. Eggs yolks should lighten in color and double in volume.*
- Lower heat and very slowly pour a few drops melted butter into eggs, mixing continuously. Continue slowly with the rest of butter.**
- Once mixture is thick and smooth, add salt, cayenne and lemon juice, and mix until fully incorporated.
- For eggs: fill a deep skillet 3-inches full of water and bring to a boil, then lower to a simmer.
- Gently crack 8 eggs directly into water, or crack into a bowl and then carefully slide eggs into the water. (You can do multiple eggs at a time.)
- Cook for 3-4 minutes, until just set. Remove from water with a slotted spoon and transfer to paper towel-lined plate, tapping bottom of spoon on the towel to dry the egg.
- Toast bread slices or English muffins and divide salmon into 8 pieces. First top bread with salmon, gently place poached egg on top, then cover with Hollandaise sauce.
- Optional: garnish with chopped dill, capers and red onions.*When making sauce, make sure water is not boiling; you don’t want eggs to scramble. If they do, throw them out and start again, with water at a very low simmer. ** If it looks like mixture is about to curdle, immediately stop and remove from heat. Pour in a splash of cool water, whisk vigorously until incorporated and smoothed out, then return to heat.