Smoked Salmon Benny Recipe
Make Smoked Salmon Benny Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hollandaise
Eggs & Assembly
Method
Hollandaise
clarify butter
Gently melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted. Skim off any foam and keep warm. Do not brown the butter.
prepare double boiler
Set a heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Reduce heat to maintain a gentle simmer; steam only.
whisk yolks
In the heatproof bowl, combine 3 large egg yolks, 1 tsp cold water, 1 tbsp fresh lemon juice, and 1 tsp Dijon mustard. Whisk constantly until mixture lightens slightly and becomes frothy, about 1–2 minutes.
finish hollandaise
Very slowly drizzle the warm clarified butter into the yolk mixture while whisking continuously to create a smooth, emulsified sauce. If sauce becomes too thick, whisk in a few drops of warm water. Season with 1 tsp fine sea salt and 1 tsp pepper (white or black) to taste. Keep warm over very low heat or transfer to a thermos; cover to prevent skin forming.
Eggs & Assembly
toast muffins
Split 2 English muffins and toast or butter each half with 1 tbsp unsalted butter. Keep warm in a low oven (200°F/95°C) while preparing eggs.
poach water
Fill a medium saucepan with about 3–4 inches of water, add 1 tsp salt and 1 tbsp white vinegar. Bring to a gentle simmer (small bubbles). Reduce heat so water is barely moving.
poach eggs
Crack each of the 4 large eggs into individual small bowls. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg at a time into the center. Poach eggs for 3 minutes for runny yolks or 3½–4 minutes for slightly more set yolks. Remove with a slotted spoon and briefly drain on a paper towel.
assemble benedicts
Place toasted English muffin halves on plates. Arrange about 2 oz (by weight) smoked salmon on each muffin half (total 8 oz used). Top each with one poached egg.