Goose Benedict Recipe
Poached eggs, hollandaise, on a toasted English muffin with smoked salmon.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poach the Eggs
Fill a large saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
- 2
Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide the egg into the center of the whirlpool.
- 3
Hollandaise Sauce
- 4
Prepare the Hollandaise
Melt the unsalted butter in a small saucepan over low heat until it is completely melted and begins to bubble slightly. Remove from heat and set aside.
- 5
In a bowl, whisk the egg yolks with lemon juice, Dijon mustard, and salt until pale and thick.
- 6
While continuously whisking, slowly drizzle in the melted butter until the sauce is thick and creamy. If too thick, add a teaspoon of warm water to achieve desired consistency. Stir in cayenne pepper.
Assembly
- 7
Assemble the Dish
Toast the English muffins until golden brown. Place a generous layer of smoked salmon on each half.
- 8
Top each muffin half with a poached egg and drizzle with hollandaise sauce.
- 9
Garnish with chopped fresh chives before serving.