Recipes

Smoked Salmon Eggs Benedict

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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Recipe Courtesy of Bryan Woolley

Ingredients:

  • 1 loaf brioche bread, sliced
  • 1-2 pounds smoked salmon
  • 12 eggs
  • salt and freshly cracked pepper to taste

Hollandaise Sauce:

  • 8 tbsp butter
  • 3 egg yolks
  • 2 tsp freshly chopped thyme
  • 2 garlic cloves, minced
  • 1 tsp freshly squeezed lemon juice
  • dash of salt

Directions:

  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. Toast 6 of the brioche bread slices. Divide the smoke salmon between the taste brioche slices.
  3. Once the water has come to a simmer gentle crack an 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 your egg yolks, thyme, garlic, lemon juice, and salt.
  5. Heat and melt the butter (butter should be about 145 degree’s) and while whisking the egg yolk mixture, gently drizzle the melted butter into the yolk mixture.
  6. Remove the poached eggs with a large slotted spoon and allow them to drain completely.
  7. Place the poached egg on top of the smoked salmon.
  8. Spoon about a tablespoon size amount of Hollandaise Sauce over the poached egg and sprinkle with your favorite herbs.
  9. Add some freshly cracked pepper and salt to taste and enjoy!

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