Eggs Benedict With Smoked Salmon Recipes

Steps:

• To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
• In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
• To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Steps:

• Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
• Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
• Split the muffins & toast under the grill / or in a toaster.
• Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
• Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
• Place the split muffins on 2 plates ( 2 half muffins on each plate).
• Top the muffin halves with the smoked salmon.
• Drain the poached eggs & place one on each muffin half.
• Spoon a little hollandaise sauce over each egg & serve immediately.

Steps:

• Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
• For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
• For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
• For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
• To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.

Steps:

• For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.
• In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.
• Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.
• Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.
• Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.
• Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.
• Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

Steps:

• Cook bacon in medium skillet as directed until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add eggs to reserved drippings in skillet; cook 3 to 5 min. or until whites are firm and yolks are cooked to desired doneness.
• Top muffin halves with salmon, bacon and eggs.
• Add remaining ingredients to same skillet; cook and stir 3 min. or just until spinach is wilted. Spoon over eggs.

Steps:

• Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
• In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
• Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
• Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.

Steps:

• Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.