Eggs Benedict with Smoked Salmon and Trout Roe
Homemade hollandaise, smoked salmon, trout roe, and Balinese Truffle Salt bring this Benedict to the next level.
2 tablespoons water
- ¼ cup white wine
2 tablespoons Champagne vinegar
- 1 teaspoon minced shallot
- 4 black peppercorns
4 ounces clarified butter
4 egg yolks, plus 4 whole eggs
- 2 English muffins
- 2 tablespoons distilled white vinegar
- 4 ounces smoked salmon ❄
1 handful baby spinach ❄
- 1 ounce trout roe ❄
To make a hollandaise reduction, stir together the water, white wine, Champagne vinegar, minced shallot, and peppercorns in a small pot over low heat. Continue stirring until they’ve reduced by half. Strain and set aside to cool to room temperature.
Preheat your oven to 350F.
- In a small pot over medium-low heat, melt the clarified butter. Set aside.
When the hollandaise reduction has cooled, fill a large pot with water and bring to a simmer over high heat.
- Fill a 2 quart pot halfway with water and bring to a simmer over medium heat.
Place the egg yolks and hollandaise reduction in a metal bowl and set over the 2 quart pot with simmering water. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through.
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 to taste. Cover with plastic wrap and set aside in a warm place.
Split the English muffins and place them on the baking sheet. Toast in the oven for 6 minutes.
- Crack the eggs into a bowl. Add the white vinegar to the large pot of simmering water.
- 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.
- Take the hot English muffins out of the oven and place the salmon and spinach on top. Sprinkle with lemon juice.
- Top with the poached eggs, then coat with the hollandaise sauce and smoked trout roe. Enjoy!!