Eggs Benedictine is a variation of the classic Eggs Benedict, usually featuring a different kind of protein or a unique twist on the traditional recipe. Here’s a simple recipe for Eggs Benedictine that incorporates the rich flavors of smoked salmon and a homemade hollandaise sauce.
Eggs Benedictine Recipe
Ingredients:
For the Poached Eggs:
- 4 large eggs
- Water
- 1 tablespoon vinegar (optional, helps the egg whites to coagulate)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup unsalted butter (1 stick), melted
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Assembly:
- 4 English muffins, split and toasted
- 4 ounces smoked salmon (or substitute with another protein like cooked spinach or crab)
- Fresh dill or chives for garnish (optional)
Instructions:
1. Prepare the Hollandaise Sauce:
- Heat a double boiler or a heatproof bowl set over a pot of simmering water. Make sure the bowl doesn’t touch the water.
- Whisk the egg yolks in the bowl until they lighten in color.
- Slowly drizzle in the melted butter while whisking continuously. The mixture should thicken as the butter is incorporated.
- Add lemon juice and Dijon mustard. Continue to whisk until the sauce is smooth and slightly thickened.
- Season with salt and pepper to taste. Keep the sauce warm (but not hot) over the double boiler while you prepare the rest of the dish.
2. Poach the Eggs:
- Heat water in a saucepan to a gentle simmer (not boiling). Add vinegar if using.
- Crack each egg into a small bowl or cup.
- Create a whirlpool in the simmering water with a spoon, then gently slide the egg into the center of the whirlpool. Repeat with the remaining eggs.
- Cook for 2.5 to 4 minutes, depending on how runny you like the yolks. The whites should be set but the yolk should remain soft.
- Remove the eggs with a slotted spoon and place them on a paper towel to drain.
3. Assemble the Eggs Benedictine:
- Toast the English muffins and place them on serving plates.
- Top each muffin half with a slice of smoked salmon.
- Place a poached egg on top of the smoked salmon.
- Spoon the warm hollandaise sauce generously over the egg.
- Garnish with fresh dill or chives if desired.
4. Serve immediately and enjoy your delicious Eggs Benedictine!
Tips:
- Keep hollandaise warm: If the hollandaise sauce starts to cool, you can gently reheat it over a bowl of warm water while whisking.
- Make-ahead options: You can prepare the hollandaise sauce and poach the eggs ahead of time. Reheat the sauce gently and warm the poached eggs in hot water before serving.
Eggs Benedictine is a great way to elevate a brunch or breakfast with a touch of sophistication and flavor. Enjoy!
