What a classic yet luscious breakfast for lazy holidays mornings, where the creamy hollandaise sauce makes this dish perfectly unique.
Adding smoked salmon is my preferred way to eat Eggs Benedict, as I did here, you really can experiment with many different variations yet the classic version of Eggs Benedict is generally served with crispy Canadian bacon, over a toasted buttered English muffin halve.
The Sauce hollandaise is fabulous made from scratch. Do not be overwhelmed, it is easier and faster then you think, yet you also can choose from several good quality store bought versions.Take your time to prepare it and enjoy this brunch favorite!
Ingredients : 4 servings
- 1 cup Hollandaise sauce (see recipe below)
- 4 English muffins halved toasted
- 2 tsp white or cider vinegar
- 8 eggs
- 8 slices smoked salmon
- 2 tablespoons butter at room temperature
The Hollandaise sauce :
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water or use a double boiler, the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
How to prepare it
Fill a large flat with strait high sides pan. 3/4 full of water, add vinegar and pinch of salt, bring water to boil first then reduce to a medium low till when the water is just simmering. Have ready a prepared bow, filled with hot tap water.
Crack each egg in a small cup or ramekins. Then slide carefully and gently each egg into the pan cook it for 4 minutes, after 3 minutes,gently turn the eggs over with a slotted spoon, making sure that the the white is still opaque but the yolk still runny, then transfer the eggs to the large bowl filled up with hot water.
Meanwhile you have toasted and buttered the muffins halves.
When all eggs are done, place a good slice of smoked salmon over each muffin halve, add 1egg (making sure you have it warm and dry) add a good tablespoon of Sauce Hollandaise.
Place a a good spoon of a previously prepared spinach salad on each plate,add 2 pieces of Eggs Benedict, sprinkle with pepper, paprika, or parsley and serve right away.