Eggs Benedict (smoked Salmon/ham/bacon) Recipe

Split and toast

Split the English muffins in half and toast them until golden. Spread about 1/2 tablespoon of butter on each half while still warm.

Bacon

Preheat oven to 200°C (390°F) or heat a skillet. For oven: place bacon rashers on a tray lined with foil and bake 12–18 minutes until crisp to your liking. For skillet: fry over medium heat 6–10 minutes, turning, until crispy. Drain on paper towel.

Ham

If using cooked ham slices, warm them in a skillet over medium heat 1–2 minutes per side until heated through and slightly caramelized edges. Keep warm.

Smoked salmon

Smoked salmon requires no cooking. Portion into 4 equal amounts and keep chilled or at room temperature until plating.

Halve, pit and scoop avocado flesh into a bowl. Add lemon juice and pinch of salt and freshly ground pepper. Mash lightly with a fork leaving some texture. Halve or quarter the cherry tomatoes and toss them into the avocado mixture or keep separate as a fresh side, seasoning with a pinch of salt and pepper.

Clarify butter (optional fast method)

Melt the 115 g butter in a small saucepan over low heat until foam subsides. Skim foam and keep the clear yellow butterfat (or just use melted butter if short on time). Keep warm but not hot.

Make hollandaise (double-boiler method)

Place a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Add the 3 egg yolks to the bowl and whisk vigorously with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened and pale, about 1–2 minutes. Slowly drizzle warm melted butter into the yolks while whisking continuously (start drop by drop, then in a thin stream) until sauce is thick and emulsified. Remove from heat. Season with salt and a pinch of cayenne to taste. If sauce is too thick, whisk in 1 teaspoon warm water at a time to reach desired consistency. Keep warm (cover lightly) until serving.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer (not rolling boil). Add 1 tablespoon white vinegar. Stir the water to create a gentle vortex. Crack one egg into a small cup and gently slide it into the center of the vortex. Poach 3–4 minutes for runny yolk, 4–5 minutes for slightly set yolk. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs, resetting the vortex as needed. Keep poached eggs warm in a shallow bowl in warm water (very low heat) for a few minutes if needed.

Toss mixed salad leaves with 1 tablespoon olive oil and 1 teaspoon red wine vinegar or a squeeze of lemon. Season lightly with salt and pepper. Chop fresh dill or chives for garnish if using.

Place a toasted English muffin half on each plate. Spread about 1–2 tablespoons of smashed avocado on each muffin half (or spread on only one half if sharing). Layer the chosen protein on top: 2 slices of bacon or 1–2 slices of ham or a portion of smoked salmon per muffin half (adjust if combining). Gently place a poached egg on top of each protein-topped muffin. Spoon 1–2 tablespoons of warm hollandaise sauce over each egg. Season with a pinch of coarse salt and freshly ground black pepper. Sprinkle chopped dill or chives over the eggs and tomatoes if desired. Serve with a small side of dressed mixed salad and remaining cherry tomatoes.

Serve immediately while hollandaise and eggs are warm. Leftover hollandaise can be kept warm over very low heat for a short time, whisking occasionally; if it separates, whisk in a teaspoon of warm water to re-emulsify.