Eggs Benedict is perfect no matter what variation. This Smoked Salmon Eggs Benedict is delicious smokey, buttery, and perfect for your next brunch meal.
Let me be clear, when I explain things in a simple format to my audience it’s because I myself am of a different culture and Country. I didn’t know half of what I know now until I came to America to live. Don’t be afraid to drop your knowledge and share tips and advice.
What is Eggs Benedict?
Eggs Benedict is an American breakfast and popular brunch dish made with English muffins, poached eggs, bacon, and hollandaise sauce. These four things are a major component of making eggs benedict. However, you can switch it up and add your variation or twist to it.
Different styles of Eggs Benedict
Many cities and areas have their own twist on this gorgeous and tasty dish. The style mentioned above is the New York Style. If you have the Italian style eggs benedict it will most likely be florentine style, with spinach and prosciutto. While Californians add Hass avocados. Whatever variation you try eggs benedict won’t disappoint.
How to poach eggs
Step 1. Fill a pot with water about ¼ full and bring to a slight boil. Step 2. Add vinegar Step 3. Reduce heat to low Step 4. Crack the egg in a small bowl Step 5. Slowly add the egg to the water Step 6. It will take no more than 4 mins for the perfect poached egg Step 7. Remove the egg/s using a strainer or slotted spoon Step 8. Place eggs on a paper towel to remove excess moisture. Step 9. Season and serve as desired.
What is Egg Benedict sauce made of (hollandaise sauce??
Hollandaise sauce as it is called is a light buttery sauce with a hint of lemon. The key components in the sauce are egg yolks, butter, and lemon juice.
The Key to making the perfect Hollandaise sauce
Hollandaise sauce is a French sauce that has a smooth creamy texture and a buttery taste. For me, hollandaise is not that simple. Especially if you are making the sauce on the stovetop. Blending is way easier. The key is to appropriately emulsify the butter, eggs, and lemon juice together without breaking the sauce. The ratio of eggs to butter is very important. The lemon juice is the acid that helps to keep the sauce stable but too much can also break it. Using the blender gives way more assurance. However, over blending can break the sauce as well.
Smoked Salmon
The smoked salmon used for this recipe was purchased at Aldi. (Speciality Selected Cold Smoked Atlantic Salmon) Yes! It’s delicious and it’s cheaper. If it ain’t broke no need to fix it. Smoking your brown salmon will take around 5 hours. I think it’s best to buy it.
How to make this Smoked Salmon Eggs Benedict
I opted for a brioche bun instead of an English muffin just to switch it up. The brioche buns are much moister, can be crispier, and add a slight sweetness to cut the saltiness from the cured salmon. I cut the brioche slices in half and toasted them with butter in the oven.
I opted for cured salmon because I was tired of prosciutto and not a fan of ham with my benedict. Using cured salmon was perfect. I think that’s the winner. Especially with the dills and chives as the garnish. Those two herbs seriously added tons of flavor. I added cherry tomatoes to my egged Benedict to add more nutrients, flavor, and color to my dish.
Why did I use orange juice? I tried using orange juice and tangerine juice before and it was speculated. Loved the flavor so much I had to do it again.
Salt is optional. It makes the sauce tastier but not everyone likes their food salty. Seeing that cured salmon is a tad bit salty I only used a tiny pinch of salt. I like to give people the option to add salt and pepper.
Tips
- Adding too much lemon juice can break your sauce.
- Too much heat will cause the eggs to overcook before the sauce is made.
- If using a stovetop, whisking is very important. Over whisking can cause the sauce to break.
- Not whisking enough will prevent the sauce from forming or will allow the eggs to cook and cause lumps.
- Butter to egg ratio is important in the perfect sauce.
- I added a small amount of salt because my cured salmon is already salty. If I use prosciutto I reduce my salt even more as prosciutto is salty.
- Add salt base on your preference.
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Smoked Salmon Eggs Benedict
Equipment
- Blender
- Glass Bowl
- Whisk
- Toaster Oven
Ingredients
- 4 oz smoked salmon
- 4 large eggs
- 4 brioche slices cut diagonal
- 4 tbsp butter
- 1 cup cherry tomatoes
- 2 tbsp white vinegar
- fresh dill to garnish
- fresh chives to garnish
For the Hollandaise Sauce
- 3 egg yolks
- 8 tbsp butter
- 1 tbsp orange juice or Lemon juice
- salt optional
Instructions
Hollandaise Sauce
- First thing is to make your Hollandaise sauce. For some, this is not an easy task and the process can be tedious if you don’t understand how to make it.
- Separate the egg yolks from the whites. You can use the egg whites to bake or breakfast the next morning.
- Remove butter from the fridge. You could allow the butter to melt at room temperature. Or soften in a microwave. Though it's not wrong to melt the butter entirely. I do not melt all mine all the way.
Sauce making on the Stovetop
- Add a pot of boiling water filled 1/2 of the way. Do not let the water boil too much. Reduce heat after it comes to a boil. If the glass becomes overheated this will cook the eggs and you might end up with scrambled eggs.
- Place egg yolks in a glass bowl then whisk for 30 secs, place the glass bowl on top of the hot pot and slowly add butter to the bowl. Continue whisking until all the butter is added. Do not stop whisking. Add lemon juice and continue to whisk until the sauce becomes thick but slightly runny. Add salt if you desire.
Sauce making in the blender
- Add egg yolks and lemon juice and or (salt) to the blender and blend for 10 seconds. Slowly add butter and blend for around 30 seconds to 1 minute depending on how long your sauce takes to become thickened.
How to poach eggs
- Step 1. Fill a pot with water about ¼ full and bring to a slight boil.
- Step 2. Add vinegar
- Step 3. Reduce heat to low (small bubbles)
- Step 4. Crack the egg in a small bowl
- Step 5. Using a spoon swirl the boiling water to make a vortex
- Step 6. Slowly add the egg/s to the water
- Step 7. It will take no more than 3 mins for the perfect poached egg
- Step 8. Remove the egg/s using a strainer or slotted spoon
- Step 9. Place eggs on a paper towel to remove excess moisture.
- Step 10. Season and serve as desired.
Making eggs Benedict
- Cut tomatoes in half and set them aside.
- Cut the brioche slices in half, toast to get a golden brown color, then add butter.
- Stack them on the plate and place cured salmon on top.
- Place poached eggs on top of the cured salmon and spread hollandaise sauce on top.
- Place cherry tomatoes around the plate.
- Garnish with dill and chives.
Notes
- Adding too much lemon juice can break your sauce.
- Too much heat will cause the eggs to overcook before the sauce is made.
- If using a stovetop, whisking is very important. Over whisking can cause the sauce to break.
- Not whisking enough will prevent the sauce from forming or will allow the eggs to cook and cause lumps.
- Butter to egg ratio is important in the perfect sauce.
- I added a small amount of salt because my cured salmon is already salty. If I use prosciutto I reduce my salt even more as prosciutto is salty.
- Add salt base on your preference.