Smoked Salmon Eggs Benedict

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)

Ingredients

Eggs:

• 8 eggs
• 8 slices baguette, or 4 English muffins
• 8 oz. smoked salmon (2 oz. each)

Hollandaise:

• 4 egg yolks
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 tablespoons lemon juice
• 1 pinch cayenne pepper
• salt, to taste

Garnish (optional):

• fresh dill, to taste
• capers, garnish
• red onion, chopped

Directions

1. 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.
2. For Hollandaise: melt butter in microwave, skim fat off and let cool for a few minutes.
3. 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.*
4. Lower heat and very slowly pour a few drops melted butter into eggs, mixing continuously. Continue slowly with the rest of butter.**
5. Once mixture is thick and smooth, add salt, cayenne and lemon juice, and mix until fully incorporated.
6. For eggs: fill a deep skillet 3-inches full of water and bring to a boil, then lower to a simmer.
7. 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.)
8. 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.
9. 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.
10. 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.

 

Source: 12tomatoes