Eggs Benedict With Smoked Salmon Capers And Dill |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is basically the classic Eggs Benedict but with smoked salmon instead of the Canadian bacon. I add capers and fresh dill at the end to brighten it up a bit. Ingredients:
4 fresh eggs |
2 english muffins, toasted |
12 oz smoked salmon |
hollandaise sauce (recipe below) |
capers |
fresh dill |
for hollandaise sauce |
1 cast iron skillet that has been placed in the freezer for about 15 minutes to get very cold (this will help with the sauce so that it won't break apart) |
juice of half a lemon |
2 egg yolks |
1 stick of salted butter |
Directions:
1. Timing is important to making eggs benedict. Everything has to come together right at the correct moment for the dish to be served hot.
2. The first thing I do is heat up some water in a saucepan over low heat and add a little vinegar.
3. I then place the English muffins in the toaster, ready to go once the sauce is complete.
4. Next comes the sauce.
5. I take the skillet out of the freezer.
6. Mix the yolks with the lemon juice and pour into the skillet that is over a very low heat.
7. Stir butter into yolk and juice mixture turning it around slowly with a wooden spoon while it very slowly melts.
8. Once butter has melted keep stirring constantly until the desired thickness is achieved. I like mine extra thick, so I stir it for about 10 minutes.
9. By this time the water and vinegar should be simmering.
10. Crack eggs carefully into water one at a time.
11. Start toasting the muffins.
12. Once the eggs set (about 2-3 minutes), remove with a slotted spoon.
13. Place toasted muffin on plate and place half the salmon on top.
14. Then place poached egg on top of salmon.
15. Ladle sauce over top.
16. Garnish with capers and fresh dill.
17. Serve immediately.
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