Smoked Salmon Eggs Benedict

posted in: Breakfast | 0

Looking for the perfect New Year’s Day brunch option? Or maybe your New Year’s resolution is to finally learn to poach your first egg. Well look no further my friend. Follow these simple steps below and you will have the perfect eggs benedict in no time!

Hollandaise Sauce:

  • 3 egg yolks
  • 2 tsp white wine vinegar
  • 1 stick of butter
  • Squeeze of lemon juice
  • Salt and pepper to taste

Eggs Benedict: 

  • 4 eggs
  • Smoked salmon
  • English muffins, croissants, or any other hearty bread
  • 2 tbsp white wine vinegar

Step 1: Make the hollandaise sauce.

In a small sauce pan, melt your stick of butter.

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Step 2: Separate your egg yolks from the whites and place the yolks into a large mixing bowl.

2014-11-22 10.04.55Step 3: Make your double broiler. Boil a large pot of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the vinegar over the pot.

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Beat until the mixture forms a foam which forms ribbons when the whisk is lifted. To prevent the sauce from overheating, avoid direct contact with the water and take it on and off the pot while you whisk.

2014-11-22 10.08.57Step 4: Whisk in one ladle of the melted butter then return the bowl over the simmering pot. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a smooth and thick consistency. Finally, whisk in the lemon juice, salt and pepper to taste. If your sauce is too thick, whisk in a little warm water from the pan to thin it out.

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Step 5: Poach your eggs. Add in 2 tbsp of vinegar to the pot of water you used for the double broiler and bring it back to a simmer. You don’t want the water to be boiling because the bubbles can actually break the yolk. Next, crack one egg into a mug. The mug will help you gently place the egg into the water.

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Right before dropping in the egg, give your pot of water a good stir to create a little vortex. This will help keep the egg together in the pot. Remember, you’re not making egg drop soup here. Once the egg has begun to float, gently remove it from the pot and place on a paper towel to absorb the excess water. This is a crucial step in preventing your bread from getting soggy.

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Step 6: Toast your carb of choice and layer accordingly. Smother the whole thing with spoonfuls of hollandaise sauce and enjoy!

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And with that, thanks for reading and Happy New Year’s eve! See you next year!

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