Recipe

Smoked Salmon Eggs Benedict With Capers Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 8 months ago This is a delicious decadent dish for a special occasion. The Hollandaise Sauce is perfect! I got the recipe from Chef John's (foodwishes on this site) excellent website http://foodwishes.blogspot.com/ I just transferred his video to writing. Prep:30m Cook:5m Servings:1	Darbar
	eggs smoked salmon hollandaise brunch poached capers

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Ingredients

Ingredients:

water to fill a medium non-stick saucepan half full

2 tsp. sea salt

2 tbsp. white vinegar

2 English Muffins

2 fresh, organic eggs

1 pkg. smoked salmon, sliced thin - room temperature

2 tbsp. capers - room temperature

1 tsp. paprika

1 warmed breakfast plate

1 Recipe of Chef John's Perfect Hollandaise Sauce

Directions

Make Chef John's Perfect Hollandaise Sauce. Reserve and keep warm.

Bring water to boil in a medium saucepan.

Drop the two English muffins into the toaster. When they pop up put them on the warm plate and arrange a quantity of the smoked salmon on top of them.

When water comes to a boil, stir in the salt and vinegar. Reduce heat to a low simmer.

Crack the eggs into a small shallow bowl and gently lower into the simmering water, one at a time (fresh eggs hold together better). Allow the first egg to set for 5-10 seconds before adding the second so they don’t stick together. Gently nudge them both near the bottom with a spatula to make sure that they are not sticking to the bottom of the pan.

Cook eggs for approximately two minutes or until they float to the top. Use your best judgment as to when they are done. Using a slotted spoon, remove eggs one at a time, roll the spoon over a paper towel to remove excess water, and set eggs smooth side up on top of the smoked salmon/muffins. Spoon a generous dollop of Hollandaise over each egg and garnish with capers and a sprinkle of paprika.

For making larger batches of eggs, remove eggs to a pan of cold water as they get done to stop them from cooking further, then warm for 1 minute in simmering water to re-heat to serving temperature.

A big thank you to Foodwishes website (http://foodwishes.blogspot.com) for the best (and easy) homemade Hollandaise sauce!

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Comments

pp 2 years, 5 months ago said:
Beautiful. Extra points for using organic eggs.

Nice picture as well!

sweetwords 2 years, 2 months ago said:
Love Eggs Benedict recipes. Thanks for this one!

harmonyk 2 years, 1 month ago said:
This sounds fantastic. I'm going to ask my Norwegian friend to try this out, hehe :-) (Seeing as he eats enough salmon already)

inmaculada 2 years, 1 month ago said:
What a nice recipe! I use to always have smoked salmon in the fridge. Love hollandaise sauce, so next step is... this recipe.
Thanks.

tinadc 1 year, 9 months ago said:
I love egg benedict this is a nice touch with the smoked salmon. Thanx

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