Brunch is a thing in NYC. My neighborhood on the weekend is borderline obnoxious with its crowds of people who use brunch as a great excuse for daytime drinking. I’m not a huge- going out- for- brunch person, but I love to make this recipe weekends or not. It definitely gets in your taste buds and is quite addictive. It’s a bit of a timing tango, trying to get the eggs and hollandaise to finish cooking at the same time. But, once you do it a few times you get the hang of it. Everyone I’ve made this for raves about it. You can make your own additions such as a nice dill garnish, or capers. I actually like to stray from the traditional English muffin underneath and opt for some rye bread toasted. There is something about rye bread and smoked salmon that are really a match made in heaven. Whatever variation you do, if you cover it enough in my sauce, it will make anything taste good.
The Best Smoked Salmon Eggs Benedict Ever
You Will Need:
- 8 eggs (4 to poach and 4 egg yolks for hollandaise sauce)
- 1 1/2 tbsp. freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
- Package of wild smoked salmon (I like to put about three slices per egg)
- A couple of pinches of cayenne (I like to do closer to 1/2 tbsp. because I like a little heat)
- Salt and pepper to taste
- English muffins or rye bread or any bread that you adore
- Optional garnishes are dill, capers, or chives (I don’t use any of these)
- A handful of mixed greens
Boil some water with a couple of teaspoons of vinegar. If you don’t know quite how to master poaching an egg, here is a great link for exactly how to: http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/
I like to cook my eggs for about six minutes because I don’t like mine too runny. If you like yours on the traditional, runny side of things, you should cook your eggs for about 3 to 4 minutes. Get your water boiling and ready for your eggs while you melt the 1/2 cup of butter for your hollandaise sauce. Get another pot of water boiling for your double boiler for the sauce. Once the butter is melted, pop your four eggs in to be poached and start on your sauce. (This is where the tango-timing dance comes in.)
For the sauce you want to really whisk the four eggs yolks with your lemon juice so the yolks double in size. Over a double boiler (you definitely don’t want it touching the boiling water or your eggs will scramble), place your egg and lemon mixture. While whisking the eggs slowly, add the melted butter. You want to add it pretty slowly while whisking like a mo fo until it has thickened and doubled in size. If it gets a little funky or starts to congeal a bit, just add a splash or two of milk while whisking. Once it has doubled in size, remove from heat and stir in your cayenne and a few shakes of salt and pepper. At this time your eggs should be done. Take them out and place them on a paper towel to remove any liquid. Assemble your toast with some mixed greens on it and smoked salmon (however much of each you like.) Then add an egg to each piece and drizzle your hollandaise sauce on top. Add any garnishes you like, then enjoy this heavenly brunch dish any day of the week.