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salmon eggs benedict

This recipe was inspired by the simple fact that my husband LOVES eggs benedict. I have never and will never eat poached eggs. It’s super fun to make, although it might take a few tries to successfully poach the egg. And the hollandaise sauce? Easy peasy lemon squeezy!

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Ingredients

  • 1 egg yolk
  • 2 tsp. lemon juice
  • 1 tsp. cold water
  • 5 tbsp. melted butter
  • 2 eggs
  • 1/4 cup white vinegar
  • 2 cups water
  • 1 English muffin, divided
  • Handful of greens
  • 4 slices smoked salmon
  • Salt & pepper to taste

Method

  1. For the hollandaise sauce, combine the egg yolk, lemon juice and cold water in a heat proof mixing bowl and whisk till incorporated. Place the bowl on top of a hot water bath, making sure the bottom of the bowl doesn’t touch the water, and continue to whisk till the sauce is thick and creamy. Remove from heat and slowly whisk in the melted butter. Season with salt and set aside.
  2. To poach the egg, boil some water in a small pot and add the vinegar. Break the egg into a small bowl making sure to keep the yolk intact. Create a whirlpool in the boiling water with a whisk and carefully drop the egg into the center of the whirlpool. Let it cook for 3 minutes then gently remove with a slotted spoon onto a paper towel. Repeat the process with the other egg.
  3. In an oven or toaster, toast each muffin half till golden brown. Transfer to a serving plate and top with greens of your choice. Lay on the smoked salmon slices then gently place the poached eggs on top. Spoon on the hollandaise sauce and sprinkle with cayenne or black pepper.

 

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