Smoked Salmon Benedict Recipe
crumpet / poached egg / trout roe / hollandaise
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Ingredients
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Crumpets
Poached Eggs
Hollandaise Sauce
Assembly
Method
Crumpets
- 1
Prepare the Crumpet Batter
In a large mixing bowl, combine warm water, sugar, and yeast. Allow to sit for 5-10 minutes until frothy. Then, add flour, baking powder, salt, and milk. Mix until smooth. Cover and let rise for 1 hour in a warm place.
- 2
Cook the Crumpets
Preheat a non-stick skillet over medium heat. Grease crumpet rings and place them on the skillet. Pour batter into rings until halfway full. Cook for 5-7 minutes until bubbles form and the surface is set. Flip carefully and cook for an additional 2-3 minutes. Remove and repeat with remaining batter.
Poached Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl. Stir the water to create a whirlpool and gently slide the egg into the center. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 4
Make the Hollandaise
In a stainless steel bowl, whisk egg yolks and lemon juice together until pale and thick. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce is thickened. Stir in Dijon mustard and salt to taste.
