Blow Your Mind Brunch: Smoked Salmon Eggs Benedict with Foolproof Hollandaise

I hope you're ready to have your mind blown. Because when we ate this smoked salmon eggs benedict this past Saturday, I was rendered speechless. This. Is. Amazing. You may or may not know my eggs benedict history - I've talked about it at length - but we'd never attempted to recreate my all-time favorite breakfast at home before. I kind of felt like it would never live up to the "real thing", I could never recreate this ridiculously amazing incredible breakfast at home. But we did. The Mr. and I - it was definitely a group effort - we knocked out this UNBELIEVABLE brunch and I almost passed out in happiness at the table. It was touch and go for a bit there - poaching eggs is NOT for sissies - but in the end, all was well as soon as I took my first bite of the eggs benedict. Holy moly. No, this isn't as easy as tossing cereal into a bowl with some milk, and no, it's not for the fainthearted to try first thing in the morning before they've had their first cup of coffee (if you're into that sort of thing), but this IS worth trying at home. And it's soooo worth it. If you use my easy-peasy foolproof hollandaise recipe, that part is easy. The toasting of the bread is easy. And obviously the lox just lays there - so it all comes down to making a bad-ass poached egg. Which isn't always easy - but if you've got that mastered, you may as well make this right now. Because that's the ONLY hard part here, and it isn't even that hard, just intimidating (anyone else intimidated by eggs?!). For all you brunch lovers out there - this is your new favorite brunch. The hollandaise recipe makes just enough for 2 breakfasts - who says you can't scale down sauce?! You can! But obviously feel free to increase the amounts here to serve as many as you like. 

Smoked Salmon Eggs Benedict with Foolproof Hollandaise

serves 2

Ingredients:

  • 4 very fresh eggs 
  • 1 large egg yolk
  • 2 large slices sourdough bread, lightly toasted
  • 4 oz smoked salmon (lox)
  • 3 1/2 Tbsp unsalted butter
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp water
  • kosher salt
  • cayenne pepper or Old Bay
Instructions:
  • Make the hollandaise. If you're making these for more than 2 people, just use this recipe here. Otherwise, you'll use a stick blender (hand blender) and a jar just big enough to fit the head of the blender. Drop the egg yolk, 1 tsp of the lemon juice, 1 tsp water, and a pinch of salt into the jar. 
  • In a small saucepan over high heat, melt the butter, swirling constantly until the foaming subsides. Be sure not to let the butter brown or burn. Pour the melted butter into a liquid measuring cup. Put the head of the blender into the jar with the egg yolk and turn it on. Very very slowly, drizzle the butter into the jar while the blender is running. The sauce should emulsify and turn smooth. When all of the butter is poured in, continue to blend for a few seconds until sauce is completely smooth and blended. Season with cayenne to taste, and add more lemon juice if necessary (we like ours tangy - we used the whole 2 tsp of lemon juice). Put the lid on the jar and keep the hollandaise next to the stove so it can stay warm while you prepare the rest of the dish.
  • Toast your bread slices, and arrange the sliced smoked salmon on top of the toast. Set aside.
  • Poach your eggs. Using this method, poach your eggs until desired doneness. Allow to drain on a paper towel lined plate for a few seconds before transferring to your prepared smoked salmon and toast. 
  • Drizzle the hollandaise over the toast and eggs and serve immediately. 

 

 

 

Find similar recipes at Feastie:

Salmon Mushroom Tartines with Basil Avocado Mayo from The Fitchen
A Hearty Brunch from Stasty
Ultimate Spring Breakfast Poached Eggs With Asparagus Smoked Salmon And Hollandaise from Sophistimom
Sunday Dinner from The Galley Gourmet
Avocado Toast with Smoked Salmon and Poached Egg from The Culinary Chronicles

Comments

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The perfect breakfast!!! Thanks for sharing :)

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