Eggs Benedict
Eggs Benedict with smoked salmon, homemade Hollandaise and salmon roe.
Servings: 2
Ingredients
- 4 eggs
- smoked salmon as much as you like
- 4 tbsp salmon roe
- 2 English muffin
- 1 tbsp butter
- chives - finely copped
For the Hollandaise Sauce
- 2 egg yolks
- 6 tbsp butter cut into ~1/2” cubes
- 1/2 lemon - juiced
- salt
- black pepper
Instructions
Make the Hollandaise:
- Fill a saucepan with a couple of inches of water and bring it to a very gentle simmer. You’re making a double boiler here.
- In a large metal bowl whisk egg yolks, lemon juice, salt and pepper together until combined. Place bowl over the simmering water and start whisking.
- Drop in 1-2 cubes of butter at a time. Keep whisking until butter has melted and is fully incorporated. Repeat with the remaining cubes of butter.
- Remove from the heat immediately. Check for seasoning and adjust as needed. Set aside while you poach your eggs. If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
Poach your eggs:
- Fill a saucepan with at least 4 inches of water. Bring to a gentle simmer. Season water with salt.
- Crack each egg into a small bowl or cup. Stir water to create a vortex and drop in your egg. Let it poach for 2:30-3 minutes, longer if you want a more set yolk.
- Using a slotted spoon, carefully lift the poached egg out of the water and drain your egg on a towel.
To assemble:
- Toast your English muffin in a pan with melted butter.
- Top with salmon and poached eggs.
- Spoon over the Hollandaise, salmon roe and top with chopped chives.