Eggs Benedict over Smoked Salmon

Eggs Benedict over Smoked Salmon
Jump to Recipe Print Recipe

My absolute favorite breakfast or brunch, but only had it in restaurants until I finally broke it down and figured it out. It’s pretty easy once you get the hang of it. Give it a try, you’ll be glad you did.

eggs benedict over smoked salmon - robs little kitchen

Eggs Benedict over Smoked Salmon

Perfectly poached eggs on briny smoked salmon sitting on a crisp English muffin smothered in rich Hollandaise sauce. You can substitute fried ham for the classic or steamed spinach for Florentine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 759 kcal

Equipment

  • Fine Strainer
  • 4 individual cups
  • Double-boiler or a pot with stainless steel bowl

Ingredients
  

  • 4 Eggs - Strained
  • 2 Egg yolks
  • 4 tablespoon Butter - Melted
  • 2 English muffins - Lightly toasted (I like Thomas')
  • 4 oz Smoked Salmon - (Preferably Nova, but Atlantic and Coho will work
  • 2 teaspoon Fresh lemon juice
  • 1 Pinch Cayenne pepper
  • A dusting of Smoked Paprika

Instructions
 

Egg Prep

  • Strain each egg through a fine strainer to eliminate excess liquid and put it in a separate cups. As an egg ages it's white become less gel-like and more liquidy. That liquid falls apart when poached. (See Rob's Little Secret to determine freshness)
    eggs for poaching - robs little kitchen

Hollandaise sauce

  • Whisk two egg yolks until their color lightens and they become a bit aerated.
    eggs whisked hollandaise - robs little kitchen
  • Either in a double-boiler or in a metal bowl above a pot of boiling water, (the same water you will poach the eggs in), while continually whisking, warm the egg yolks slightly and slowly drizzle in the melted butter. Be sure not to cook the eggs. This should form an emulsion that thickens so that it will produce soft peaks when the whisk is lifted. (Note: If the mixture starts to curdle and separate, stop heating and whisk in a tablespoon or two of warm water.)
  • Whisk in the lemon juice and cayenne pepper and set aside
    cayenne and lemon juice - robs little kitchen

Poaching the Eggs

  • Bring the water to a boil and then turn the heat off. You want to cook the eggs in still water.
  • Add a tablespoon of vinegar.
  • Add the eggs one at a time slowly introducing them into the water then pouring in the whole egg quickly so it sinks to the bottom of the pot in a mound. Repeat with the other eggs and let them sit undisturbed for two minutes. Remove to a plate with a slotted spoon. (Note: These can be done in advance and removed to a bowl of cold water. Just before serving, reintroduce them into the hot water for 15 seconds, remove with a slotted spoon and add to dish.)
    poached eggs - robs little kitchen

Toast the Muffins

    Assembly

    • Lay an ounce of salmon on each toasted muffin.
    • Place the warmed poached egg on the salmon.
    • Warm the Hollandaise in the microwave for 10 seconds then ladle a tablespoon on each egg.
    • Dust with smoked paprika and serve.

    Notes

    Rob’s Little Secrets

    • To determine the freshness of an egg:
      • Ask your smartphone to tell you what number day of the year you are currently buying your eggs. (e.g. January 1 is day 1 and December 31 is day 365.
      • On every carton of eggs you will find a time stamp. Disregard the sell by date but next to that there will be a number that corresponds to the number day of the year those eggs were collected.
      • The closer that number is to the number of the day you are shopping will determine how fresh those eggs are.
    • If your sauce is too thick or breaks whisk in 1 or 2 tablespoon of warm water and that should fix it.
    Keyword classic breakfast, eggs, breakfast, restaurant food, smoked salmon

    [convertkit form=4890449]