Smoked Salmon Beni* Recipe
English muffin, poached eggs, spinach, crispy capers, goat cheese hollandaise, potatoes
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Ingredients
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Breakfast Potatoes
Goat Cheese Hollandaise
Poached Eggs, English Muffins & Smoked Salmon
Sautéed Spinach
Crispy Capers & Garnish
Method
Breakfast Potatoes
- 1
- 2
Sauté
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter until shimmering. Add the diced onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds. Add the drained potatoes in a single layer and let them brown undisturbed 3–4 minutes. Stir and continue cooking, shaking or stirring occasionally, until potatoes are golden and crisp in spots, 6–8 more minutes.
- 3
Season
Sprinkle smoked paprika, 1 tsp salt and 1/2 tsp black pepper over the potatoes. Toss to combine and cook 1 more minute. Remove from heat, stir in chopped parsley, and keep warm (cover loosely) until plating.
Goat Cheese Hollandaise
- 4
Prepare a double boiler
Set a medium heatproof bowl over a pot of gently simmering water (water should not touch the bowl). Keep the water at a gentle simmer to avoid scrambling yolks.
- 5
- 6
Emulsify
Place the bowl over the simmering water and whisk constantly while slowly drizzling in the warm melted butter (8 tbs) in a thin stream. Continue whisking until the sauce thickens and doubles in volume, about 3–5 minutes. If sauce becomes too thick, whisk in 1–2 tbs warm water or 1–2 tbs heavy cream to loosen.
- 7
Finish with goat cheese
Remove the bowl from heat. Whisk in the goat cheese (3 oz) in small pieces until fully incorporated and smooth. Add 2 tbs heavy cream if needed to reach a smooth, pourable consistency. Season with 1/2 tsp salt and 1/8 tsp white pepper or cayenne. Keep the hollandaise warm over a slightly warm (not hot) water bath or cover and reheat briefly over low heat, whisking before serving.
Poached Eggs, English Muffins & Smoked Salmon
- 8
- 9
Prepare poaching water
Fill a wide, shallow pot with about 2–3 inches (5–8 cm) of water and bring to a gentle simmer. Add 2 tbs white wine vinegar and 1 tsp salt. Reduce heat so the surface shows gentle movement but no rolling boil.
- 10
Poach eggs
Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slide an egg into the center. Poach 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs (work in batches if necessary).
- 11
Sautéed Spinach
- 12
Cook spinach quickly
Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Add the packed spinach, 1/4 tsp salt and lemon zest. Toss continuously until spinach wilts, 1–2 minutes. Remove from heat and divide spinach among the four English muffin halves (place under the egg as noted above).
Crispy Capers & Garnish
- 13
- 14
