Smoked Salmon Benedict with Hollandaise Foam
Thiselevated take on classic eggs Benedict features smoked salmon, perfectlypoached eggs, and a luxurious hollandaise foam. Garnished with fresh dill orchives, it’s the ultimate indulgence for a special breakfast or brunch.
Ingredients
ingridients for salmon
- 4 large eggs for poaching
- 2 English muffins split and toasted
- 4 slices of smoked salmon
- Fresh dill or chives for garnish
Ingredients For the Hollandaise Foam:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted
- 1/4 teaspoon salt
- 1 tablespoon water
- 1 teaspoon lecithin optional, for stabilizing the foam
Instructions
- Make the Hollandaise Foam: In a heatproof bowl, whisk together the egg yolks, lemon juice, and water. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens slightly. Slowly drizzle in the melted butter, continuing to whisk until the sauce is smooth and velvety. Season with salt.
- If using a whipping siphon, add lecithin to the hollandaise and transfer the mixture to the siphon. Charge the siphon with gas and shake vigorously to create the foam. Set aside.
- Poach the Eggs: Bring a saucepan of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes, until the whites are set but the yolk remains soft.
- Assemble the Benedict: Place a slice of smoked salmon on each toasted English muffin half. Top with a poached egg and a generous dollop of hollandaise foam. Garnish with fresh dill or chives.
- Serve and Enjoy: Serve immediately, with a side of fresh fruit or a light salad for a complete, elegant breakfast.