Smoked Salmon Eggs Benedict Recipe

Toast bread

Preheat oven to 375°F (190°C) or heat a skillet over medium. Brush both sides of the sourdough slices with olive oil or butter. Toast in the oven on a baking sheet for 6–8 minutes, flipping once, until golden and crisp. Alternatively, toast in the skillet 2–3 minutes per side. Keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 teaspoon lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes if using. Taste and adjust seasoning. Set aside.

Rinse and dry arugula. Halve cherry tomatoes and rinse capers to remove excess brine. Divide arugula among the toasted sourdough slices (about 1/2 cup per slice). Arrange smoked salmon slices on top of the arugula (about 2 oz per slice). Scatter halved cherry tomatoes and sprinkle capers and micro cilantro over the salmon.

Clarify butter

Melt the 6 tablespoons of unsalted butter in a small saucepan over low heat until foaming and solids separate. Skim off foam and keep warm. (Alternatively, use fully melted butter but pour slowly when emulsifying.)

Make emulsion (stovetop double boiler method)

Fill a small saucepan with 1–2 inches of water and bring to a gentle simmer. In a heatproof bowl that fits over the pan (without touching the water), whisk together 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/8 teaspoon cayenne, and 1/4 teaspoon salt until combined. Place bowl over simmering water and whisk constantly. Slowly drizzle the warm clarified butter in a thin, steady stream while whisking until sauce thickens and becomes glossy (about 3–5 minutes). Remove from heat. If sauce becomes too thick, whisk in a few drops of warm water or a little lemon juice to loosen. Keep warm in a bowl set over warm (not hot) water until serving, stirring occasionally.

Poach eggs

Bring a wide, shallow pot of water to a gentle simmer (not a boil). Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Stir to create a gentle whirlpool. Crack one egg into a small bowl. Gently slide the egg into the simmering water near the center of the whirlpool. Repeat for remaining eggs, poaching at most 2 at a time if your pot is small to avoid crowding. Poach eggs 3–3 1/2 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot on paper towel to remove excess water.

Spread about 1/4 of the mashed avocado on each toasted sourdough slice. Top the avocado with the arugula and smoked salmon arrangement prepared earlier. Gently place a poached egg on top of each stack.

Ladle 2–3 tablespoons of warm hollandaise over each poached egg. Garnish with halved cherry tomatoes, a few capers, micro cilantro, and a grind of black pepper. Serve immediately with lemon wedges on the side for additional brightness.