Smoked Salmon Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, Dijon mustard, and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add the melted unsalted butter while whisking until fully combined. Stir in mustard seeds and season with salt to taste. Keep warm.

2. 2

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Toast the Focaccia

   While the eggs are poaching, toast the slices of focaccia until golden brown.

4. 4

   Assemble the Dish

   On each slice of toasted focaccia, layer smoked salmon, capers, and thinly sliced red onion. Place a poached egg on top and drizzle with the mustard seed hollandaise sauce. Serve alongside fresh field greens drizzled with lilikoi puree.