Oregon Transplant: Smoked Salmon Eggs Benedict

Ah, Eggs Benedict. A brunch time classic. And one of a handful of recipes that the hubby is an expert at. There are a 2 recipes that I can always remember the hubby having made, since the beginning of our relationship. One is this Broccoli Rigatoni that I shared in February, but the other is Eggs Benedict. Classic Eggs Bene, I mean. The hubs has been making it practically since Day 1. Granted, on Day 1, I told the hubby I hated Hollandaise and Canadian Bacon and ate my "Eggs Benedict" basically as an Egg McMuffin. As in, English Muffin, Egg, and slice of American Cheese. LOL. I can't imagine how that made him feel. Preparing a gourmet breakfast for a girl you had just begun dating, only to have her turn it into America's favorite fast breakfast. Sigh.

I'm lucky he still agreed to marry me :)

At any rate, the hubby still makes Eggs Benedict on occasion. He usually makes it when we have overnight guests stay for breakfast, but when I had some smoked salmon in the fridge, we decided it. was. on. Like Donkey Kong. Because, if Eggs Bene is good with Canadian bacon, how amazing could it be with smoked salmon?

It could be perfect, that's what. I'm not sure I'll ever be able to go back to Canadian bacon.

Garden fresh chives? Perfect for topping.

Honestly, this was a dinner. Sure, you could save this for brunch. But throw in some roasted asparagus on the side, and Eggs Benedict can be an amazing dinner treat. No need to wait until Saturday morning. Hollandaise sauce can be tricky, but once mastered, you'll see that's the most time consuming part of making Eggs Benedict. And it's true, poaching the eggs can be tricky, but I use a technique I learned straight from Google, and I've never had a problem.

Actually, it was a BBC webpage that I used to guide me. Simply titled "How to Poach An Egg". It's so easy! Here are the steps:

1. Bring a pot of water to boil on the stove. Add 1 tsp vinegar. I've played around with the amounts of vinegar, and 1 tsp seems to do the trick without flavoring the eggs.

2. Crack the eggs into individual ramekins

3. Using a wooden spoon, create a whirlpool by gently swirling the water.

4. While the water is swirling, gently pour the egg into the whirlpool. The whirlpool helps wrap the egg white around the egg.

5. Cook the egg for 3 minutes. Using a slotted spoon, remove the egg from the water and place on a plate covered by a paper towel.

That's it! You're done. Poaching eggs is easy, super-healthy (no cooking grease or added ingredients like milk, butter, or cheese), and you can put poached eggs on tons of dishes. Pastas, sandwiches, salads, etc. It's a great technique to master, and like I said, not the most difficult skill I've had to learn. I've been able to poach eggs since the first time I tried, unlike roasting a chicken which required me to destroy 10 chickens before I got the hang of it.

As for the other tricky part of the recipe, the Hollandaise sauce, I've learned the secret is to GO SLOW. As in, never ever get the sauce too hot. Hollandaise can be difficult simply because if it gets too hot, it will separate. Once separated, the sauce is forever ruined. I've tried techniques to save separated sauce, but in my experience, you are better off starting over. If you work with lower temperature on this one, you will always be fine. The other trick I've found with Hollandaise is to stir. A lot. Constantly. Until your arm falls off. However you want to put it, stir, stir, stir!

If I can do it, you can do it :)

So, get it on! I highly recommend trying this sumptuous and delicious dish at your next brunch, or even for dinner. Because A- breakfast for dinner is always fun! and B- smoked salmon will make you do the happy dance!

Happy Wednesday friends!

Ingredients (serves 2):

Hollandaise-

3 eggs yolks

1 tbsp lemon juice

1/2 cup butter, melted

pinch of salt

pinch of white pepper

1 tsp white vinegar

4 large eggs

2 English muffins

6 ounces smoked salmon

garnish- freshly chopped chives

Directions:

1. Prepare the Hollandaise- whisk egg yolks and lemon juice in a mixing bowl vigorously, and until doubled in volume. Place bowl over a pot of barely simmering water (like using a double boiler). Continue to whisk, whisk, whisk. Slowly begin to drizzle the butter in, whisking constantly. Continue to whisk until mixture again doubles in volume. Remove from heat, and whisk in salt and white pepper. Set aside. If mixture is too thick before serving, whisk in the smallest amount of warm water.

2. Poach the eggs- Bring a large pot of water to boil. Add vinegar. Break eggs into individual ramekins. Using a wooden spoon, swirl the water in the pot. One at a time, pour the eggs into the swirling water. Cook for 3 minutes, remove eggs to a plate covered with a paper towel.

3. Place English muffin halves on a cookie sheet. Turn broiler on the oven, place cookie sheet in oven, and toast muffin halves until lightly browned. Remove from oven.

4. To assemble, place 2 muffin halves on each plate. Top each half with 1 1/2 ounces of smoked salmon. Place a poached egg on top of salmon. Drizzle plates with Hollandaise, top with chopped chives. Serve immediately!

Printable Recipe