Smoked Salmon Benedict Recipe
Avocado / toasted bagel / tomato caper hollandaise
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Ingredients
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Bagels & Avocado
Smoked Salmon & Garnish
Poached Eggs
Tomato-Caper Hollandaise
Method
Bagels & Avocado
- 1
Toast bagels and prepare avocado
Split bagels and toast until golden and crisp. While toasting, halve and pit the avocado. Scoop flesh into a bowl, add 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash lightly to a chunky consistency. Set toasted bagels and avocado aside warm.
Tomato-Caper Hollandaise
- 2
Clarify/heat butter
Melt the 7 tablespoons unsalted butter gently in a small saucepan until fully liquid. Keep it warm but not boiling (about 140-160°F / 60-71°C). If you prefer, skim foam so the butter is clearer.
- 3
Prepare double-boiler
Bring a small saucepan of water to a gentle simmer. Use a heatproof bowl (metal or tempered glass) that fits over the saucepan without touching the water. Reduce heat so water simmers gently.
- 4
Whisk yolks
In the bowl, combine 3 egg yolks, 1 tablespoon fresh lemon juice and 1 teaspoon hot water. Whisk continuously until mixture is slightly thickened and pale.
- 5
Emulsify with butter
Place the bowl over the simmering water. Continue whisking and very slowly drizzle in the warm melted butter in a thin steady stream until the sauce thickens and emulsifies. If it becomes too thick, whisk in a teaspoon of warm water to loosen. If the sauce begins to separate, remove from heat and whisk vigorously while adding a teaspoon of warm water.
- 6
Finish hollandaise
Once emulsified and thick, remove from heat. Stir in the 1/2 finely diced tomato (seeds removed), 1 teaspoon chopped capers, 1/4 teaspoon salt and 1/8 teaspoon white pepper or a pinch cayenne. Taste and adjust seasoning. Keep the hollandaise warm by setting the bowl in a warm (not hot) area or over the barely-warm pan; do not reheat directly or it may break.
Poached Eggs
- 7
Poach eggs
Bring 2 liters of water to a gentle simmer in a shallow wide pan. Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Create a gentle whirlpool with a spoon. Crack each egg into a small cup and slide eggs one at a time into the simmering water. Poach for 3 to 3 1/2 minutes for runny yolks or up to 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and transfer to a bowl of warm water briefly to stop cooking, then drain on a paper towel-lined plate.
Assembly & Garnish
- 8
- 9
Sauce and finish
Spoon 2–3 tablespoons of the warm tomato-caper hollandaise over each poached egg. Scatter the remaining 1 tablespoon capers across both servings and sprinkle chopped fresh dill. Add additional black pepper or lemon to taste.
- 10
Serve
Serve immediately while eggs are warm and hollandaise is silky. Leftover hollandaise can be kept warm for a short time (15–20 minutes) and gently rewhisked before serving.