Smoked Salmon Eggs Benedict
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Servings
1-2
Prep Time
35 minutes
Cook Time
30 minutes
Indulge in brunch perfection with Chef Jason's Smoked Salmon Eggs Benedict! This classic dish features perfectly poached eggs atop smoked salmon, nestled on a toasted English muffin, and generously drizzled with velvety hollandaise sauce. Each bite combines creamy textures with the smoky richness of salmon, creating a symphony of flavors that will delight your taste buds. Perfect for a leisurely weekend brunch or a special occasion, elevate your breakfast game with this gourmet twist on a beloved favorite!🍳🥚🐟
Ingredients
-
1 shallot
- ½ cup dry white wine
- ¼ cup Champagne vinegar
- ¼ cup water
- ½ teaspoon black peppercorns
- 4 ounces clarified butter
- 4 egg yolks
- 1 lemon
-
S&P Seasoning
- 2 English muffins
- 4 whole eggs
- 2 tablespoons distilled white vinegar
- 4 ounces smoked salmon
- 1 ounce baby spinach
- 1 ounce trout roe
- Cutting board
- Knife
- 2 quart pot
- 2 metal mixing bowls
- Bowl
- Whisk
- Large pot
- Small pot
- Slotted spoon
- Plastic wrap
- Microplane or zester
- Sheet tray lined with parchment paper
MISE EN PLACE 🔪
Directions
PREP 🥒
Preheat your oven to 350F.
- 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.
- Peel and slice the shallot.
- Place the shallots, white wine, Champagne vinegar, water, and peppercorns into a small pot and place on the stove on high heat.
- Rapidly reduce by half and then strain into a bowl, making sure to press down on the solids to extract as much reduction as possible. This is the hollandaise reduction.
- Clean the small pot and melt the clarified butter over medium low heat. Set aside.
HOW TO COOK 🍳
Place the egg yolks and ¼ cup of 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 S&P Seasoning. Cover with plastic wrap and set aside in a warm place.
- Split the English muffins and place them on the baking sheet, bake 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!!