Smoked Salmon Eggs Benedict
Eggs Benedict made with Smoked Salmon. A delicious salmon filet slow smoked until tender and delicious, topped with a perfect poached egg and a flavorful and easy blender hollandaise sauce.
Servings: 4 servings
Cost: $20
Ingredients
Eggs Benedict
- 1 pound smoked salmon, pre-cooked (Alternatively, you can use lox or grilled salmon)
- 8 eggs cracked and placed in individual small bowls
- 4 english muffins (cut in half and toasted)
- 1 tablespoon chives, diced, for garnish
Easy Blender Hollandaise Sauce
- 1 stick unsalted butter (8 tablespoons)
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice (about ½ a lemon)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
Easy Blender Hollandaise Sauce
- Melt butter in a small saucepan (but don't boil). Use a lower heat so it doesn't separate.
- In a blender, add the egg yolks, lemon juice, cayenne pepper, and salt, and blend for 20-30 seconds on LOW. ***(see notes)
- While the blender is still going on low, remove the lid and and slowly add the hot butter to incorporate into the egg/lemon mixture, and keep blending, on low, for an additional 20-30 seconds until the sauce thickens.
Smoked Salmon Eggs Benedict
- Toast Bread: Place the English muffin halves under a broiler on high and toast them all at once. This is much easier than using a smaller toaster.
- Poach Eggs: In a medium-sized sauté pan add water until the pan is about half full. Bring the water to a simmer. Break eggs, one at a time, in a small ramekin. Slowly add each egg to the water and cook for about 3-4 minutes, keeping a close eye on the eggs and gently spooning a tablespoon of water over the top of the egg until you see the eggs slowly coming together. Cook no more than four eggs at a time to keep the temperature of the water consistent.The eggs should be firm but with a soft yolk inside. Remove the eggs with a slotted spoon and set aside on a paper towel to soak up excess water. Repeat until all the eggs are done.
- Assemble Benedict: Layer the toasted English muffin with a generous amount of smoked salmon, then add a poached egg, and top with the Hollandaise sauce. Garnish with fresh chives.
Video
Notes
Notes on Hollandaise Sauce: Blending the egg yolks and lemon before adding the butter is crucial to the texture of the hollandaise sauce. If you add the hot butter too soon you run the risk of a thin and watery sauce. You want it thick and creamy. Emulsifying the yolk first, then adding the butter will help create a great creamy hollandaise sauce.
You can also whip by hand in a bowl using the same method. Start with the yolks, lemon juice, and salt. Whip together and then slowly add the melted butter while whisking vigorously until it thickens. You add the butter in small batches versus all at once.
Nutrition
Calories: 568kcal | Carbohydrates: 28g | Protein: 31g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 326mg | Sodium: 2207mg | Potassium: 670mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1070IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
