Smoked Salmon Benedict Recipe
poached eggs, smoked salmon, brioche, hollandaise
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Ingredients
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Ingredients for Smoked Salmon Benedict
Method
Directions for Smoked Salmon Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick. Place the bowl over a saucepan of simmering water (double boiler). Gradually add the melted butter while whisking continuously until the sauce thickens. Season with salt and pepper, then set aside.
- 2
Poach the Eggs
Bring the water and white vinegar to a gentle simmer in a wide saucepan. Crack the eggs one at a time into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 3
Toast the Brioche
While the eggs are poaching, toast the brioche slices until golden brown.
- 4
Assemble the Dish
On each toasted brioche slice, layer smoked salmon and top with a poached egg. Drizzle with the prepared hollandaise sauce and season with additional salt and pepper if desired.
