Learn How To Make Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict features toasted English muffins topped with smoked salmon, poached eggs, and Hollandaise sauce. The Hollandaise is made by whisking egg yolks with lemon juice and melted butter, while poached eggs are gently simmered. The dish is assembled and garnished with fresh herbs, offering a luxurious brunch option.

Smoked Salmon Eggs Benedict is a decadent brunch dish combining toasted English muffins, smoked salmon, and perfectly poached eggs, all topped with a rich and creamy Hollandaise sauce. The Hollandaise is made by whisking egg yolks and lemon juice, then slowly adding melted butter. Poached eggs are gently simmered in water with optional vinegar to hold their shape. The assembly involves layering avocado, smoked salmon, and poached eggs on toasted muffins before drizzling with Hollandaise sauce. The dish is garnished with fresh herbs like dill or chives and served immediately. Timing and technique are key to ensuring a warm and delicious meal.

Ingredients:

For the Hollandaise Sauce:

•  3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter (1 stick), melted and hot
• Pinch of salt
• Pinch of cayenne pepper (optional)
• 1 tablespoon warm water (if needed to thin the sauce)

For the Poached Eggs:

•  4 large eggs
• 1 tablespoon white vinegar (optional, helps eggs hold shape)
• Water for poaching

For the Assembly:

• 2 English muffins, split and toasted
• 4 slices of smoked salmon
• 1 ripe avocado, thinly sliced (optional)
• Fresh dill or chives for garnish
• Freshly ground black pepper

Instructions:

Step 1:

Prepare the Hollandaise Sauce

1. Melt the Butter:

•  Begin by melting the butter in a small saucepan over medium heat. Once melted, keep it warm but not bubbling.

2. Whisk the Egg Yolks:

• In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture becomes slightly thickened and pale. You can do this by hand or with a hand mixer.

3. Create a Double Boiler:

•  Place the bowl with the egg yolk mixture over a pot of simmering water (make sure the bowl doesn’t touch the water). Continue whisking constantly to prevent the yolks from scrambling.

4. Slowly Add Butter:

• Gradually add the melted butter to the egg yolk mixture, whisking constantly. Start with a few drops, then slowly increase to a steady stream as the mixture thickens. If the sauce becomes too thick, add a tablespoon of warm water to thin it out.

5. Season the Sauce:

• Once all the butter is incorporated, remove the bowl from the heat. Season with a pinch of salt and cayenne pepper (if using). Taste and adjust the lemon juice or seasoning as needed. Keep the Hollandaise sauce warm by placing the bowl in a warm spot or over a pot of warm water.

Step 2:

Poach the Eggs

1. Heat the Water:

• Fill a large saucepan or deep skillet with about 2-3 inches of water. Add the white vinegar if using, which helps keep the egg whites together. Bring the water to a gentle simmer (about 190°F or 88°C), not a rolling boil.

2. Crack the Eggs:

•  Working one at a time, crack each egg into a small bowl or ramekin. This helps ensure the egg yolk doesn’t break and makes it easier to slide the egg into the water.

3. Poach the Eggs:

•  Carefully slide each egg into the simmering water. You can poach 2-4 eggs at a time, depending on the size of your pan. Poach the eggs for about 3-4 minutes for soft, runny yolks or a little longer if you prefer firmer yolks.

4. Remove the Eggs:

• Use a slotted spoon to gently lift each poached egg out of the water. Let the excess water drain off, then place the eggs on a paper towel-lined plate to remove any remaining moisture.

Step 3:

Assemble the Eggs Benedict

1. Toast the English Muffins:

• While the eggs are poaching, split the English muffins in half and toast them until golden brown.

2. Layer the Ingredients:

• Place each toasted English muffin half on a serving plate. If using, layer a few slices of avocado on top of each muffin. Place a slice of smoked salmon over the avocado or directly on the muffin.

3. Top with Poached Eggs:

• Gently place a poached egg on top of the smoked salmon.

4. Drizzle with Hollandaise:

• Generously spoon the warm Hollandaise sauce over the poached eggs, letting it cascade down the sides.

5. Garnish:

• Sprinkle with freshly ground black pepper, and garnish with fresh dill or chopped chives.

Step 4:

Serve and Enjoy

• Serve the Smoked Salmon Eggs Benedict immediately while everything is warm. This dish pairs wonderfully with a side of roasted potatoes or a fresh green salad.

Tips for Success:

1. Hollandaise Sauce:

• Hollandaise sauce can be tricky to make, so patience is key. Make sure to whisk constantly and add the butter slowly to avoid curdling the eggs.

2. Poached Eggs:

• If you’re new to poaching eggs, you might want to practice with a few eggs first. Using vinegar in the water helps keep the egg whites together.

3. Assembly:

• Timing is important with Eggs Benedict. Try to have everything ready at the same time so the dish can be served warm.

4. Variations:

• Feel free to add other elements like sautéed spinach for a Florentine twist or capers for an extra burst of flavor.

Conclusion:

• Smoked Salmon Eggs Benedict is an elegant dish that combines the richness of Hollandaise sauce, the delicacy of poached eggs, and the savory flavors of smoked salmon. It’s perfect for a special brunch or a luxurious breakfast, providing a satisfying and flavorful meal that’s sure to impress.