Eggs Benedict With Salmon Recipe
Brunch and eggs Benedict go together like peanut butter and jelly. According to Taste of Home, the exact origin of eggs Benedict is not entirely clear. In fact, there are plenty of stories surrounding who actually came up with this genius brunch idea. Some stories date back to the 1860's and credit Manhattan's popular eatery, Delmonico's Restaurant, for coming up with this dish. At the same time, other theories suggest that Lemuel Benedict needed a cure for a hangover, and the Waldorf Hotel whipped up this tasty creation. While we don't know who precisely we should address our thank you cards to, there is one thing that's for sure — this dish is a gift to all.
Recipe developer Catherine Brookes of Blue Sky Eating came up with a fun spin on this dish that adds smoked salmon instead of ham or bacon. This is perfect for all you fish lovers, and it's like lox and bagels meets eggs Benedict. "Eggs benedict is the ultimate brunch with that creamy hollandaise sauce and runny egg," Brookes raves. "The addition of smoked salmon makes it even tastier. A great one to make on a Sunday morning!" Keep reading to find out how to make this delicious brunch staple.
Gather the ingredients for salmon eggs Benedict
Now that you have decided to whip up this yummy breakfast dish, you will need to gather all ingredients. Start with two English muffins and a packet of smoked salmon. You will also need a few large eggs and some fresh chopped chives. Please note that the chives are optional. The hollandaise sauce requires a few items as well, like egg yolks and fresh lemon juice. In addition, you will need water, which you should have at home already. Next, add some Dijon mustard and a few tablespoons of butter to the list. Then, pick up salt and cayenne pepper. That's all you need to bring this tasty recipe together!
Whisk the ingredients for the hollandaise sauce
To begin, you need to do is to make the hollandaise sauce. This is super simple and takes only a few moments of your time. And guess what? It tastes exactly like the kind that you would order at a restaurant.
Take out a saucepan, and then add in the egg yolks first. Then, drizzle in the lemon juice and water. The last thing that you need to add is the Dijon mustard. Then, keep the pan off of the heat, and whisk everything together well.
Add the butter and cayenne pepper
Now, transfer the pan to low-medium heat on your stove. Add in the butter, and constantly whisk while the butter melts. "You need to whisk while it's on the heat so probably easier to do by hand," Brookes says. Continue whisking until the mixture thickens to a sauce consistency. This should take about five minutes, and it will also help you get in a good arm workout for the day!
Remove the pan from heat, and then add the salt and cayenne pepper. Continue whisking to mix everything together. At this time, you can also add a little more salt if you wish. Set the sauce to the side, as you'll need it in a bit.
Poach the eggs
Now it's time to move on to the eggs. Grab a large saucepan, and fill it with about 4 inches of water and 1 tablespoon of vinegar or white apple cider. Turn up the heat, and bring the mixture to a boil. Once the water starts to boil, get the heat back down to a low simmer. Then, crack the eggs into a small pinch bowl or a ramekin.
Stir the water quickly for about 10 seconds to create a fast vortex in the pan. Then, pour one egg immediately into the center of the vortex. Cook the egg for about three minutes for a cooked white and runny yolk. If you want a firmer yolk, you will need to cook for a little bit longer. Be sure to use a slotted spoon to remove the eggs.
"It can be a bit hit and miss, but ultimately, they'll still taste great even if they're a bit wonky or wispy!" Brookes shares. Repeat the same steps with the remaining three eggs.
Toast the English muffins, and assemble the eggs Benedict
Now that you have finished the eggs and the sauce, the only thing left to do is assemble the sandwich. The good news is that this is by far the easiest step in the entire process. Start by grabbing the English muffins and cutting them in half. Pop them in the toaster, and toast to your desired crispness. Then, lay the English muffins out, and add smoked salmon on top of each. Next, pile on the poached egg, followed by your hollandaise sauce.
Add salt and pepper, and enjoy
The last thing you need to add is salt and pepper. You can simply just add based on your preferences. In addition, feel free to sprinkle over some fresh chopped chives. Then, you can serve to yourself and any deserving guests.
As for serving suggestions? "Maybe some roasted cherry tomatoes or asparagus on the side, or some fresh avocado or spinach," Brookes suggests. We also think that it would be great with a simple cup of coffee!
- 3 egg yolks
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 10 tablespoons (4.9 ounces) butter, cut into small chunks
- ¼ teaspoon salt + more to taste
- ¼ teaspoon cayenne pepper
- 1 tablespoon white or apple cider vinegar
- 4 large fresh eggs
- 1 (3.5-ounce) packet smoked salmon
- fresh chopped chives, for serving
- To make the hollandaise sauce, add the egg yolks, lemon juice, water, and Dijon mustard to a saucepan, and whisk together (not on the heat).
- Add the butter, and put the pan on a low to medium heat.
- Whisk constantly as the butter melts, and continue whisking until the mixture thickens to a sauce consistency, about 5 minutes.
- Remove the pan from the heat, and whisk in the salt and cayenne pepper. Taste and add more salt, if desired.
- To poach the eggs, fill a large saucepan with approximately 4 inches of water and 1 tablespoon of vinegar.
- Bring to a boil, then turn down to a low simmer.
- Crack each egg into a small pinch bowl or ramekin.
- Stir the water quickly for about 10 seconds to create a fast vortex in the pan, then immediately pour an egg into the center of the vortex.
- Cook for 3 minutes for a cooked white and runny yolk, or longer if you prefer a firmer yolk. Then, remove the poached eggs with a slotted spoon.
- Repeat with the remaining 3 eggs.
- To assemble the eggs Benedict, slice the English muffins in half, and toast them.
- Add the smoked salmon on top of each muffin half.
- Place a poached egg on top of the salmon.
- Spoon the hollandaise sauce over the top.
- Season with salt and pepper, and sprinkle over some fresh chopped chives.
| Calories per Serving | 770 |
| Total Fat | 73.5 g |
| Saturated Fat | 41.2 g |
| Trans Fat | 2.3 g |
| Cholesterol | 751.9 mg |
| Total Carbohydrates | 2.5 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 0.9 g |
| Sodium | 620.9 mg |
| Protein | 25.6 g |
