Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Cook time: 60 mins
Servings: 2
Difficulty: Beginner

It's the kind of brunch that's both fancy and oh-so-tasty, and it's just the thing to jazz up your morning or whenever you're in the mood for a gourmet breakfast. Get ready to dive into the yumminess of our Smoked Salmon Eggs Benedict – it's brunch done right!

Print recipe

What you'll learn

  • Become an expert in perfecting the runny yolk and firm egg white of a poached egg.
  • Master the technique of emulsification, where you combine egg yolks, butter, and lemon juice to create a smooth and luxurious hollandaise sauce.
  • Learn to plate and garnish your food to create an enticing and appetizing presentation.

Mise En Place

Whisk
Knife
Chopping Board
Slotted Spoon
Plastic Wrap
Large Pot with Lid
Aluminum Foil
Microplane
Sauce Pot
Spoon
Bowl
Whisk
Knife
Chopping Board
Slotted Spoon
Plastic Wrap
Large Pot with Lid
Aluminum Foil
Microplane
Sauce Pot
Spoon
Bowl

Shopping List

Clarified butter, 4 oz

Egg yolks, 4x

Hollandaise reduction, 1 1/2 oz

Lemon, 1x

English muffins, 2x

Whole eggs, 4x

Distilled white vinegar, 2 tbsps

Smoked salmon, 4 oz

Baby spinach, 1 oz

Trout roe, 1 oz

For Hollandaise Reduction

White wine, 1/4 cup

Champagne vinegar, 2 tbsps

Sliced shallot, 1 tsp

Black peppercorns, 4 ea

Prep

  1. Preheat your oven to 350F.
  2. Fill a large pot with water and bring to a simmer over high heat.
  3. Fill a 2 quart pot halfway with water and bring to a simmer over medium heat.
  4. In a small pot over medium-low heat, melt the clarified butter. Set aside.

How to cook

  1. Place the egg yolks and hollandaise reduction in a metal bowl and set over the 2 quart pot with simmering water.
  2. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through.
  3. Remove from the heat and continue whisking as you slowly drizzle in the melted butter. Season with lemon zest, lemon juice, and Balinese Truffle Salt.
  4. Cover with plastic wrap and set aside in a warm place.
  5. Split the English muffins and place them on the baking sheet, bake in the oven for 6 minutes.
  6. Crack the eggs into a bowl. Add the white vinegar to the large pot of simmering water.
  7. Swirl the water and add all of the eggs. Cook for 3 minutes, then transfer the poached eggs to a bowl filled with cold water.
  8. Take the hot English muffins out of the oven and place the salmon and spinach on top. Sprinkle with lemon juice.
  9. Top with the poached eggs, then coat with the hollandaise sauce and smoked trout roe. Enjoy!!
  10. To Make the Hollandaise Reduction
  11. In a small pot over low heat, stir together all of the ingredients.
  12. Continue stirring until they’ve reduced by half.
  13. Strain and allow to cool to room temperature before using.