smoked salmon eggs benedict
(1 rating)
There are so many great recipes for Eggs Benedict. Classic Eggs Benedict was created in 1894 at the Waldorf Astoria Hotel in New York City. It has been a breakfast favorite for well over a century. And this New York favorite uses smoked salmon for those whose diets don't allow pork or salty cured meats. It makes a great brunch dish or an impressive breakfast dish when you have a special occasion to celebrate.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For smoked salmon eggs benedict
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2english muffins, split and toasted
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4 slicessmoked salmon
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1avocado - peeled, cored and sliced thin
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1 to 2 Tbspfresh chives, chopped (optional garnish)
- POACHED EGGS
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4 lgeggs
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2 tspwhite vinegar
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water (enough to fill small saucepan about 2/3 full)
- HOLLANDAISE SAUCE
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3 lgegg yolks
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1 1/2 Tbspfresh squeezed lemon juice
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1 pinchcayenne pepper (optional)
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1/4 tspsalt
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1 cunsalted butter, melted
How To Make smoked salmon eggs benedict
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1First, make the Hollandaise sauce. Combine egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30 to 60 seconds. With the blender still running, add the butter in a slow stream until emulsified and forms a smooth and slightly thick sauce. Set aside until ready to assemble the Eggs Benedict.
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2Next, poach the eggs. Bring a large pan of water to a boil and add the vinegar. Lower the heat so that the water is at a gentle simmer (not a hard, rolling boil). Crack eggs into small ramekins or measuring cups, if desired, being sure to not break the yolk. Stir the water so you have a slight whirlpool, then slide eggs into the simmering water, one by one. Cook each egg for about 4 minutes, then with a slotted spoon lift eggs out of the pan and let excess water drain back into pan; set eggs aside until all are poached.
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3Last, assemble the Eggs Benedict. Place a slice of smoked salmon on each toasted English Muffin half. Top with a few slices of avocado, then place a poached egg over avocado slices. Drizzle Hollandaise Sauce over each egg. Garnish with fresh chopped chives, if desired. Serve immediately.
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