Smoked Nova Salmon Eggs Benedict Recipe

Toast muffins

Split the Wolferman’s English muffins and toast until golden and crisp. While hot, lightly spread 1/2 tablespoon unsalted butter on each half. Place toasted halves on a serving platter or plates.

Cream cheese spread

Atop each toasted muffin half, spread 1 tablespoon softened cream cheese in an even layer to cover the surface. Set aside.

Divide the smoked Nova into four equal portions (about 2 oz each). Layer one portion over the cream cheese on each muffin half, gently folding slices so they cover the surface but keep some height.

Evenly scatter about 1/2 tablespoon rinsed capers and a few thin rings of red onion over each salmon-topped muffin. Reserve snipped chives and black pepper to finish after eggs and sauce are added.

Bring poaching liquid to a simmer

Fill a wide sauté pan or shallow saucepan with about 3 inches (7–8 cm) of water. Add a pinch of kosher salt and 1 teaspoon white wine vinegar. Bring to a gentle simmer over medium heat; you should see small bubbles but not a rolling boil.

Poach the eggs

Crack each egg into a small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool and gently slide one egg into the center. Poach for 3 minutes for a soft runny yolk or 3 1/2–4 minutes for slightly firmer yolks. Repeat for remaining eggs, poaching two at a time if your pan is large enough. Remove eggs with a slotted spoon and briefly rest on a paper towel-lined plate to drain. Keep warm.

Clarify the butter

In a small saucepan over low heat, melt 8 tablespoons unsalted butter slowly until fully liquid and the foam separates. Skim off the foam and pour the clear yellow butter into a small heatproof container, leaving the milky solids behind. Keep warm but not hot (around 120°F/50°C).

Make vinegar reduction

In a small saucepan, combine 2 tablespoons white wine vinegar, 2 tablespoons dry white wine, the minced shallot, and the whole tarragon sprig. Bring to a simmer and reduce until about 2 teaspoons of liquid remain (this takes ~5–7 minutes). Remove from heat, discard the whole tarragon, and let the reduction cool slightly.

Whisk egg yolks

Place the 3 egg yolks in a heatproof bowl (or the top of a double boiler). Add the warm vinegar reduction. Set the bowl over (but not touching) simmering water and whisk constantly until the yolks thicken and become pale and ribbon-like—this takes about 2–4 minutes. Make sure the yolks never get so hot that they scramble.

Emulsify with butter

Remove the yolk mixture from the heat. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly to build an emulsion. Start drop by drop, then in a thin stream as it thickens. If the sauce becomes too thick, whisk in 1/2 teaspoon warm water to loosen. Once fully incorporated, stir in 1 teaspoon fresh lemon juice and 1 tablespoon finely chopped tarragon. Season with salt and white pepper or a pinch of cayenne to taste. Keep warm (set the bowl over warm water) until plating.

Place one poached egg on top of the smoked salmon on each cream cheese–spread muffin half.

Ladle 2–3 tablespoons of warm béarnaise sauce over each egg, letting some sauce run onto the salmon and muffin.

Garnish each portion with a pinch of snipped chives, a few extra capers if desired, a few red onion rings, and freshly ground black pepper to taste.

Serve immediately while the muffins are crisp, the eggs warm, and the béarnaise is silky.