Poached Eggs Served atop Smoked Salmon with Hollandaise Sauce

Poached Eggs Served atop Smoked Salmon with Hollandaise Sauce

Crafty Smoked Salmon Eggs Benedict: A Delicious Twist on a Classic Brunch Favorite

Craving a luxurious brunch dish? Swap the traditional Canadian bacon for smoky salmon in this tantalizing take on Eggs Benedict. Savor a hint of lox and bagels in this scrumptious brunch delight!

For the bold and adventurous food enthusiast, here's our spin on the classic dish:

• Servings: 2
• Difficulty: Intermediate
• Time: 40 minutes total, 40 minutes active

Ingredients:

For the hollandaise sauce:

• 3 large egg yolks
• 3 tablespoons water
• 1/4 teaspoon kosher salt
• Pinch of white pepper
• 6 ounces warm clarified butter or ghee
• 1 tablespoon freshly squeezed lemon juice, adjust as needed

For the poached eggs:

• 4 fresh eggs
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt

To assemble:

• 4 English muffins, toasted
• Unsalted butter
• Kosher salt and freshly ground black pepper
• 6 ounces sliced smoked salmon
• Fresh herbs (dill or chives), minced

Instructions:

For the hollandaise sauce:

1. Fill a wide saucepan with 2-3 inches of water and heat over medium-high heat.
2. In a medium bowl, whisk together the yolks, water, salt, and white pepper until frothy.
3. Position the bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture triples in volume, then remove from heat and continue whisking to let it cool slightly.
4. Pour the warm clarified butter into the yolk mixture in a slow, steady stream, constantly whisking until fully incorporated and thickened. Stir in lemon juice, taste, and adjust seasoning as desired. Keep sauce warm over a bowl of hot water, covered, for up to 1 1/2 hours.

For the poached eggs:

1. Pour water into a deep nonstick skillet to a depth of about 2 inches. Bring to a gentle simmer over medium heat. Add vinegar and salt.
2. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, ensuring they're evenly spaced. Reduce heat to low and cover the skillet. Cook until the whites are set, about 3 to 4 minutes. Remove eggs with a slotted spoon, draining any excess water, and set aside. (Alternatively, poach and chill the eggs for later assembly.)

To assemble:

1. Coat the toasted English muffin halves with a thin layer of butter and season with salt and pepper. Place each half on a plate, topped with smoked salmon slices.
2. Carefully place the poached eggs atop the smoked salmon. Drizzle with hollandaise sauce and garnish with minced fresh herbs.

Enhance your brunch repertoire with Eggs Benedict infused with smoky salmon flair! Dive deeper into other inventive smoked salmon recipes beyond bagels, bringing new dimensions to your meals.

Fun Fact: Eggs Benedict is thought to have been created in 1894 to honor a wealthy New Yorker, Mrs. LeGrand Benedict, or perhaps to honor President William McKinley's presidential campaign[3]. Some other imaginative Eggs Benedict variants include Eggs Royale, featuring smoked salmon and preserved lemon hollandaise, and the artistically crafted Eggs Marshall, with deviled eggs and dark chocolate Hollandaise sauce[4].

Sure, here are three sentences containing the given words following the text:

• Top the toasted English muffin halves with smoky smoked salmon slices before placing the poached eggs.
• For a different twist, substitute traditional ham or Canadian bacon with tantalizing smoked salmon in your Benedict toast.
• Begin your culinary journey with Crafty Smoked Salmon Benedict, a delectable spin on a classic breakfast favorite, and explore other inventive salmon recipes to elevate your dishes.

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