SMOKED SALMON EGGS BENEDICT

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SMOKED SALMON EGGS BENEDICT

SMOKED SALMON EGGS BENEDICT

Is there any meal of the day that is better than brunch? Nope, not likely. It’s the best of both worlds, really. Sweet pancake-y breakfasts and savoury crepes ….

Oh and the only thing I actually ever order when I go out for brunch: eggs benedict.

When I say it is the only thing I ever order what I mean is that I never ever ever order anything other than eggs benedict for brunch. Sound boring? Nope, it’s just the best brunch food ever invented.

SMOKED SALMON EGGS BENEDICT

A restaurant is only 45 seconds from my house. It took me 45 seconds to walk. It is easy to stop eating this egg benedict, which is made by a restaurant in Vancouver that is known for its two best eggs benedicts.

The cream cheese is the secret ingredient here. It is the perfectly creamy balance to the rich smoked salmon, the crunchy red onions, the salty capers and buttery Hollandaise sauce.

With Mother’s Day coming up this Sunday I thought it would be the perfect time to share this recipe for you. What's the best thing about this brunch? It will make you look awesome. You'll look like a great son or daughter when you serve this to your mom for brunch.

SMOKED SALMON EGGS BENEDICT
Here’s a little trick for getting your poached eggs to look a little prettier: use a 3″ cookie cuter or a large mason jar ring and put it in the pan of water. Bring the water to a boil and then crack the egg into the ring.
SMOKED SALMON EGGS BENEDICT
 
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 2
INGREDIENTS
  • 4 eggs
  • 2 English muffins
  • 4 tablespoons cream cheese
  • 8 slices of cold smoked salmon (lox)
  • 2 thin slices of red onion, cut in half
  • 2 teaspoons capers
  • Hollandaise sauce (recipe follows)
INSTRUCTIONS
  1. Begin by preparing the Hollandaise sauce. (recipe follows)
  2. Spread them out on the serving plate.
    Spread a tablespoon of creamcheese on each half of the English muffin. Add 2 slices of red onions and smoked salmon to each.
  3. You can poach the eggs from 4-6 minutes depending on how you want them.
    Remove eggs one at atime using a slotted teaspoon and arrange on top of English muffins with salmon.
  4. Pour Hollandaise over the eggs, and sprinkle 1/2 teaspoon capers on each half of an English muffin.
NOTES
I've included the time it takes to make the Hollandaise sauce in the prep time.
Make the Hollandaise sauce first, set up the English muffins, cream cheese, salmon and onions on each plate. Then top each with a poached egg, Hollandaise sauce and a few capers and you'll be ready to serve brunch in no time.
5.0 from 2 reviews
EASY HOLLANDAISE SAUCE
 
COOK TIME
TOTAL TIME
 
Author: 
Serves: 2
INGREDIENTS
  • 2 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons cold butter, cut into cubes
  • 1 teaspoon fresh lemon juice
  • Salt to taste
INSTRUCTIONS
  1. Turn a small element on to medium-high.
  2. Whisk egg yolks and water together in a small sauce While holding the saucepan 4-5 inches away from the heat element, whisk continuously until the sauce begins to thicken. This should take about one minute. Add butter cubes to the pan and continue whisking (while keeping it off of the element!)
  3. Add the salt and lemon juice to your taste.
NOTES
Make this sauce first and set it aside while you prepare the rest of the eggs benedict. Rewarm by holding the pan above (not on!) a hot element and whisk constantly.
This sauce can easily be doubled or tripled. 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter = a generous portion for 1 person. The lemon juice works great with the smoked damon eggs benedict but can be left out for other recipes.

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