Lox Eggs Benedict
Picture this: perfectly poached eggs nestled on a bed of smoked salmon, all crowned with a luscious hollandaise sauce.
Hollandaise Heaven
First things first – let's whip up that velvety hollandaise sauce. Melt 1/2 cup of unsalted butter in a small saucepan over low heat, keeping it warm. In a separate bowl, whisk together 4 egg yolks, 1 tablespoon of lemon juice, a pinch of salt, and cayenne pepper until the mixture turns a pale yellow and slightly thickens. Gradually add the warm butter while whisking, creating a luxurious sauce. Keep the hollandaise warm as we move on to the main act.
Perfectly Poached Eggs
Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of white vinegar to the water; this little secret helps the egg whites coagulate beautifully. Crack each egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and slide the egg into the swirl. Let them cook for 3-4 minutes for a runny yolk, or adjust to your preference. Carefully scoop out the poached eggs with a slotted spoon and let them drain on a paper towel.
Assembling the Masterpiece
Now, let's bring it all together. Toast 4 English muffins, split them, and place them on your brunch canvas. Lay out 8 oz of thinly sliced smoked salmon, generously adorning each English muffin half. Crown the salmon with a perfectly poached egg, and then comes the pièce de résistance – a drizzle of that decadent hollandaise sauce.
Finishing Touches
No masterpiece is complete without a garnish. Sprinkle some fresh dill over each creation, adding a burst of freshness and a delightful herbal note. The combination of flavors and textures in this Smoked Salmon Eggs Benedict is nothing short of extraordinary.
Your Brunch Extravaganza Awaits
Serve these divine creations immediately, and watch as the rich yolk oozes out, blending harmoniously with the smoked salmon and hollandaise. Each bite is a symphony of flavors that will make your brunch memorable and elevate your culinary prowess.
There you have it – Smoked Salmon Eggs Benedict, a brunch experience that transcends the ordinary. Whether you're hosting a special occasion or treating yourself to a luxurious weekend, this dish is bound to impress.
Ingredients
- 4 English muffins, split and toasted
- 8 oz smoked salmon (lox), sliced thin
- 8 eggs, poached
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tablespoon lemon juice
- Pinch of salt and cayenne peppe
- 2 tablespoons white vinegar
- Fresh dill for garnish
Directions
- Begin by making the hollandaise sauce.
- Melt the butter in a small saucepan over low heat and keep it warm In a separate mixing bowl, whisk the egg yolks, lemon juice, salt, and cayenne pepper until pale yellow and slightly thickened.
- Slowly add the butter to the egg mixture while whisking until the sauce thickens. Keep the hollandaise sauce warm while you prepare the rest of the dish.
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
- Add a splash of vinegar to the water (this helps the egg whites to coagulate and stay together).
- Crack an egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water.
- Slowly slide the egg into the swirling water. Let the egg cook for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to carefully remove the poached egg from the water and drain on a paper towel.
- Repeat with remaining eggs.
- Place 2 slices of smoked salmon on each toasted English muffin half. Top the salmon with a poached egg. Spoon hollandaise sauce over each egg and garnish with fresh dill
Author
Cody Landry
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