Smoked Salmon Eggs Benedict
Ingredients:
Eggs Benedict:
1 tsp vinegar
4 eggs
4 English muffins or wedges focaccia or croissants
8 oz smoked salmon
Hollandaise Sauce:
4 egg yolks (on top of the 4 eggs above)
1/3 cup butter, melted
2 tbsp lemon juice
1/4 tsp salt
pinch cayenne pepper
2 tbsp chopped fresh dill
Directions:
Eggs Benedict:
(1) Pour enough boiling water into skillet to come 3 inches up side; return to boil.
(2) Add vinegar; reduce heat to gentle simmer.
(3) Break each egg into small dish; gently slip into simmering water.
(4) Cook until desired doneness:
1 minute and 30 seconds - runny yolk, soft whites
2 minutes and 30 seconds - slightly cooked yolk,
well cooked white
well cooked white
4-5 minutes - well cooked yolk and hard white
(5) Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
(6) Meanwhile, cut english muffins horizontally in half and toast; place 2 halves, cut side up, on each plate.
(7) Top each with smoked salmon, poached egg and 2 tbsp Hollandaise Sauce.
Hollandaise Sauce:
(1) In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes.
(2) Remove from heat.
(3) Whisk in butter, 2 tbsp at a time; until thickened.
(4) Whisk in lemon juice, salt, cayenne, and dill.
(5) Keep warm over hot water.
Overall? It was a good recipe and the eggs benedict part was delicious, but Johnny had to make a few tweaks to the Hollandaise sauce to make it perfect. We made five benedicts, so we added two extra yolks and lots more lemon to the sauce. Without these additions, the sauce tasted like pure butter, so it's a good idea to use less butter from the beginning unless you're willing to add more of the other ingredients. Otherwise, this recipe was awesome!
