Restaurants›HEAT - JUMEIRAH (Healthy Eats & Treats)›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by HEAT - JUMEIRAH (Healthy Eats & Treats)
Time25m
Serves2

English muffin topped with smoked salmon, runny poached eggs.

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Ingredients

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For the English muffins & assembly

For the poached eggs

For the hollandaise sauce

Method

For the English muffins & assembly

1

Toast and butter

Split the English muffins and toast them until golden and crisp on the cut sides (using a toaster or under a broiler). Immediately spread about 1/2 tbs unsalted butter on each toasted half so they absorb the butter while hot.

2

Arrange smoked salmon

Divide the cold-smoked salmon between the four muffin halves, draping slices so they slightly overlap and cover each muffin top where the egg will sit. Reserve chives and pepper for final garnish.

3

Finish assembly

When poached eggs and hollandaise are ready, place one poached egg onto each salmon-topped muffin half. Spoon warm hollandaise over each egg, sprinkle with snipped chives and a grind of black pepper, then serve immediately.

For the poached eggs

4

Prepare poaching liquid

Fill a wide shallow saucepan with about 1 liter of water, add 1 tsp salt and 1 tsp white vinegar (optional). Bring to a gentle simmer over medium heat — small bubbles should form on the bottom but the surface should not be at a rolling boil.

5

Poach the eggs

Crack each egg into a small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle vortex and slide one egg in from the ramekin into the center. Poach for 3 minutes for a runny yolk (3–3½ minutes for slightly firmer). Use a slotted spoon to lift each egg, gently blot on paper towel to remove excess water, and keep warm on a plate while finishing remaining eggs.

For the hollandaise sauce

6

Set up double boiler

Bring a small saucepan of water to a very low simmer. Place a heatproof bowl (metal or glass) over the saucepan, making sure the bowl bottom does not touch the water.

7

Whisk yolks

In the heatproof bowl, whisk together 2 egg yolks, 1 tsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp hot water until smooth and slightly thickened.

8

Cook slowly

Place the bowl over the simmering water and whisk constantly. The mixture should warm and thicken slightly but not scramble. Keep the whisk moving and monitor temperature—if it becomes too hot, lift the bowl off the pan briefly.

9

Emulsify with butter

With the yolk mixture off heat but warm, begin streaming in the 4 tbs hot melted butter very slowly while whisking constantly to create an emulsion. Continue until sauce is smooth and has a ribbon-like consistency. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen.

10

Season

Season the hollandaise with 1 tsp salt, a pinch of cayenne or hot paprika, and additional lemon juice to taste. Keep the sauce warm (off direct heat) until ready to serve—if needed, place the bowl over the warm water briefly while stirring.