Easy Eggs Benedict with Smoked Salmon
Gently-poached eggs sit on top of a toasted crumpet, smoked-salmon slices and luscious hollandaise sauce.

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Easy Eggs Benedict with Smoked Salmon

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Ingredients

Adjust Servings:
7 eggs
1 tbsp. and 2 tsp. white-wine vinegar
200g Scottish smoked salmon
125g unsalted butter
2 tsp. lemon juice
4 crumpets or English muffins or slices of sourdough
A handful of chives optional

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Ingredients

Directions

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Whether we like it or not, Christmas is just around the corner.  So if you’re looking for an impressive, but simple, dish that adds a real luxury to your festive celebrations, then look no further than this Easy Eggs Benedict with Smoked Salmon.  A British adaptation of the American-invented(!) dish, it features a tower of crumpets, beautifully-round poached eggs, creamy Hollandaise and decadent smoked salmon; it’s perfect for a family brunch or romantic supper.  A glass of champagne would certainly help it go down.

Eggs Benedict uses a Hollandaise sauce (an egg and butter emulsion) but, with its reputation as a classic French sauce, the thought of attempting to make it often puts off many amateur cooks.  However, I’m delighted to inform you that there is a really easy way to bring together your Hollandaise – your blender – and it comes out silky smooth every time.  If you need to keep the sauce warm while you assemble the dish, you can simply store it in a thermos flask!

 

Photos by Rustic Foodie Girl Rachel.

 

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Steps

1
Done

To poach the eggs

This step uses four of your 7 eggs. Bring a large saucepan of water to the boil. Add a tablespoon of white-wine vinegar and a pinch of salt and vigorously whisk the water around so it’s constantly spinning (chefs refer to this as the ‘vortex’). Crack your first egg into a small cup and then gently slide it into the middle of the swirling water from right down at water level – not from a height! The swirling water will help the egg come together in a ball, and the vinegar will help it coagulate - but only if you don’t break it up first!

2
Done

Turn the heat down and cook for about 3 minutes, then gently remove with a slotted spoon and put to one side on some kitchen paper. Repeat the swirling and sliding process with the other three eggs.

NOTE: If you’re poaching in advance, then you need to place the cooked eggs straight into ice water to stop the cooking process. To reheat, gently place them back into simmering water for a minute.

3
Done

To make the Hollandaise

The easiest way to make a hollandaise is in your blender! Simply put the yolks of the 3 remaining eggs (keep the whites for another time), with the 2 tsp. vinegar and 2 tsp. lemon juice in the blender and put on the lid. Melt the butter in a jug in the microwave then, with the blender running, gently pour in the melted butter through the blender funnel and allow them to come together naturally (if you don’t have a blender then you need to do this over a bain marie – a pan of barely simmering water). Then, season to taste and keep it warm in a thermos flask, if you need to.

NOTE: If you think that at any time the hollandaise is going to split, then whisk in some hot water, a tablespoon at a time.

4
Done

To assemble the dish

Lightly toast your crumpets, muffins or bread of choice. Spread a little hollandaise on each slice, then lay some slices of smoked salmon on top – be generous! – and then top with an egg. Drizzle over the remaining hollandaise, scatter over chopped chives (optional) and devour immediately.

TfB

Owner/Author of The Food Brood

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