Salmon Eggs Benedict
I LOVE eggs benedict and build them many different ways. In this recipe, I used cooked salmon and it creates a wonderful twist on this classic brunch item.
Ingredients
6 english muffins
2 salmon fillets, cooked
12 eggs
salt and freshly cracked pepper to taste
Hollandaise Sauce:
8 tbsp butter
3 egg yolks
1 tsp freshly squeezed lemon juice
dash of salt
Instructions
1
Start a large pot of water simmering to poach your eggs in. Pour one tablespoon of vinegar into the water (about 6 cups of water).
2
Cut each english muffins in half and toast. Divide the cooked salmon between the 12 toasted english muffins.
3
Once the water has come to a simmer, crack each egg into a large strainer and drain off the water portion of the egg before gently adding the egg into the simmering water. Be careful the water is not boiling as this with completely disrupt the egg structure.
4
In a medium size bowl add the three egg yolks, lemon juice, and salt.
5
Heat and melt the butter (butter should be about 145 degree’s). While whisking, drizzle the hot melted butter into the egg yolks and continue whisking to create your emulsified hollandaise sauce. Season with salt and pepper to taste.
6
Remove the poached eggs with a large slotted spoon and allow them to drain completely.
