This salmon & eggs benedict is everything you need

Is there any better meal than brunch? The only problem is, you go out – sometimes have to wait in line – and no matter what you order your tab somehow ends up north of $40 – for just you. It more fun and cheaper if you eat at home, and the food is as good or better.

Salmon eggs benedict is a crowd pleaser (and a self-pleaser) it’s so much easier to make than you think. This brunch staple used to intimidate me, but it’s SO EASY. I promise – if I can do it – you can too.

Ingredients:

English muffins

Smoked Salmon (HINT: Because this dish is served and then usually cut into small pieces, you can save money by buying the “salmon ends and pieces” package that’s often by the salmon in the seafood case. It’s just mismatched sizes but so much cheaper and perfect since you don’t need an intact filet.)

4 eggs

Unsalted Butter (1 stick (1/2 cup) for hollandaise and a little to butter your muffins)

2 egg yolks

1/2 lemon

1 Tablespoon warm water

1/4 teaspoon salt

Pinch tarragon

1 cup white vinegar

Pinch of dill for garnish

Directions:

Hollandaise – Combine 2 egg yolks, warm water and squeeze half a lemon into your blender. Blend until frothy.

Microwave 1 stick of butter in the microwave until bubbly, but not brown (the warm butter will pasteurize the egg) and add in a slow and steady stream to the blender while on low. Taste and add salt if desired and a pinch of tarragon.

Toast English muffins. Butter when brown.

Assemble desired salmon on muffin.

Bring a medium-sized pot of water with vinegar to a rolling boil (this is the hardest part but I know you can do it). The secret is to have the bubbles rolling up the sides, but not have the water boiling violently.

Gently break an egg into the water. The white should solidify almost immediately, a few stray strands of white may come off, but that’s ok. You’re really watching the yolk and the white surrounding it. Using a slotted spoon gently lift the egg in the water to test for doneness (at around 3-4 minutes) cook until all whites are cooked, yolks are warmed but not hard cooked.

Use slotted spoon to drain egg and place on top of salmon.

Drizzle on hollandaise, add a pinch of dill, and enjoy!

Makes 4 benedicts.

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