Salmon Benedict Recipe

Prepare grits

Bring 3 cups water (or stock) and 1/2 tsp salt to a simmer in a medium saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20-25 minutes for stone-ground (10-15 minutes for quick grits). If needed, add up to 1/2 cup additional water or milk to reach desired consistency.

When grits are nearly done (last 5 minutes), stir in 1/2 cup milk, 3/4 cup finely grated Parmesan, 1/4 tsp black pepper and 1 tbsp butter. Taste and adjust salt. Keep warm over very low heat, stirring occasionally.

Cook salmon

Pat an 8 oz salmon fillet dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Place salmon skinless-side down (if no skin, lay flat) and sear 3-4 minutes until golden. Flip and cook another 2-3 minutes, or until salmon reaches medium doneness (opaque and flakes easily). Remove from pan and finish with 1 tbsp butter spooned over the top. Keep warm, loosely tented with foil, and flake into large pieces for plating.

Make reduction

In a small saucepan, combine 2 tbsp white wine vinegar, 2 tbsp dry white wine, 1 tbsp minced shallot, 1 tbsp chopped tarragon stems (reserve leaves), 1 tsp minced parsley, and crushed peppercorns. Bring to a simmer and reduce over medium heat until about 2-3 tablespoons of liquid remain, 4-6 minutes. Strain into a small heatproof bowl and discard solids. Allow to cool slightly.

Emulsify

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk the 3 egg yolks with the warm reduction until pale and slightly thickened, 1-2 minutes. Remove bowl from heat. Very slowly drizzle in the 6 tbsp warm melted butter in a thin steady stream while whisking constantly to create a thick, glossy emulsion. If sauce becomes too thick, whisk in 1 tsp warm water. Stir in 1 tsp lemon juice, 1-2 tbsp chopped tarragon leaves, 1 tsp minced parsley, and season with salt and a pinch (1/8 tsp) white pepper or cayenne. Keep warm (not hot) until serving.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (bubbles just breaking surface). Add 1 tsp white vinegar. Crack eggs individually into small cups. Stir the water to create a gentle whirlpool and slip eggs in one at a time (or use cups to lower them). Poach until whites are set and yolks still soft, about 3-4 minutes for runny yolks. Remove with a slotted spoon and briefly drain on a paper towel-lined plate. Repeat for remaining eggs.

Toast muffins

While poaching, split and toast 2 English muffins. Butter each half lightly with 1 tbsp unsalted butter.

Assemble

Divide warm Parmesan grits between two plates (or serve home fries if preferred). Place toasted, buttered English muffin halves on top of the grits (one half per serving or two halves per plate as preferred). Top each muffin half with a portion of flaked salmon (about 4 oz per serving). Gently place two poached eggs (one or two per muffin per guest) on top of the salmon. Spoon warm béarnaise sauce generously over the eggs and salmon. Garnish with chopped chives or remaining tarragon leaves and serve immediately with lemon wedges on the side.