Eggs Benedict is a deliciously decadent breakfast dish perfect for special occasions, and is even tastier when made with smoked salmon topped with luscious lemon-scented hollandaise sauce and a garnish of fresh chopped chives and salmon roe. Served with a flute of champagne and fresh squeezed orange juice, Christmas morning just got a little jollier.
Smoked Salmon Eggs Benedict
1 tsp vinegar
8 large eggs
4 English muffins
8 ounces smoked salmon
salmon roe and chopped chives for garnish
4 egg yolks
1/3 cup butter, melted
2 tbsp lemon juice
1/4 teaspoon salt
1/8 tsp white pepper
2 tbsp chopped fresh dill (optional)
To make Hollandaise Sauce:
In a small saucepan over medium heat, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in melted butter, 2 tbsp at a time, until thickened; whisk in lemon juice, salt, white pepper and dill if you like. Keep warm until ready to serve.
To make eggs:
Pour enough boiling water into a skillet to come 3 inches up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well on paper towel to dry egg.
Meanwhile, cut English muffins in half and toast; place 2 halves, cut side up, on each pre-warmed plate. Top each with smoked salmon, poached egg and 2 tbsp Hollandaise Sauce. Garnish with chopped chives, and a dollop of salmon roe for an extra special treat. Serve with fresh fruit and/or sauteed diced potatoes.