Alaskan Eggs Benedict Recipe
smoked salmon, toasted english muffin, hollandaise
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Main Preparation
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Cook the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Assemble the Dish
Place a slice of smoked salmon on each toasted muffin half. Top each with a poached egg.
Hollandaise Sauce Preparation
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Keep it warm, but do not let it boil.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 6
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter, a little at a time, until the sauce is thick and creamy. Season with salt and white pepper to taste.