Description
Delicious make-ahead smoked salmon eggs benedict, perfect for a gluten-free brunch.
Ingredients
Scale
- 6 halves English muffins, whole wheat or classic, toasted
- 3–4 tablespoons (45–60 ml) olive oil, for brushing and roasting
- 12 large eggs, fresh, for poaching
- 12 ounces (340 g) smoked salmon, fresh quality (Nova or Pacific recommended)
- 8–10 tablespoons (115–140 g) unsalted butter, softened but not melted, for hollandaise
- 3 egg yolks, room temperature, for hollandaise
- 1 heaping teaspoon Dijon mustard, or substitute spicy brown mustard
- Juice of 1/2 lemon, freshly squeezed
- 2 tablespoons (30 ml) distilled white vinegar, for poaching
- 1 teaspoon kosher salt
- Optional cayenne pepper or hot sauce, for hollandaise
- Fresh dill sprigs, for garnish
- Optional toppings: bacon, asparagus, prosciutto, smoked salmon slices
- Fresh chives or capers, optional for finishing
Instructions
- Step 1: Preheat the oven. Arrange bacon strips and asparagus on a baking sheet. Drizzle with olive oil. Roast for 25–30 minutes or until bacon is crispy and asparagus is tender but not overcooked. Remove and set aside.
- Step 2: Brush English muffin halves lightly with olive oil. Place on a baking sheet and toast in the oven for 5–10 minutes until golden brown and crunchy. Rotate muffins halfway through toasting for even browning, as ovens vary. Remove and keep warm.
- Step 3: Fill a pot with 2 quarts (8 cups) of water. Add 2 tablespoons distilled white vinegar at least 2 minutes before starting to poach. Heat water to a gentle simmer (avoid boiling). Using a spoon, create a gentle vortex in the water. Carefully crack eggs, one at a time, into the vortex. Poach for 2–3 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and transfer to an ice bath briefly to stop cooking. For best results, poach eggs in batches of three to maintain water temperature and egg shape.
- Step 4: Melt unsalted butter but keep it warm. In a blender, combine 3 room temperature egg yolks, 1 heaping teaspoon Dijon mustard, juice of 1/2 lemon, and 1 teaspoon kosher salt. Blend on low. Slowly drizzle in melted butter while blending until a smooth, creamy emulsion forms. If hollandaise is too thin, blend in an additional egg yolk for 10 seconds to thicken. Add optional cayenne or hot sauce if desired. Keep sauce warm but do not overheat to avoid curdling.
- Step 5: On each toasted English muffin half, layer your choice of toppings such as smoked salmon, roasted asparagus, or bacon. Place one poached egg on top of each. Generously drizzle hollandaise sauce over the eggs. Garnish with fresh dill sprigs and optional fresh chives or capers for an added bright flavor and visual appeal. Serve immediately.
Notes
- Room Temperature: Store assembled Eggs Benedict in an airtight container at room temperature for up to 2 hours. Consume promptly to avoid spoilage.
- Refrigeration: Keep components separately if possible. Store poached eggs submerged in water and hollandaise in separate airtight containers refrigerated for up to 2 days. Reheat eggs gently in hot water before serving.
- Freezing: Wrap individual components separately in plastic wrap and place in a freezer-safe container. Freeze up to 1 month. Thaw overnight in refrigerator before reheating. Hollandaise sauce does not freeze well and should be made fresh or refrigerated for short term only.
- Use fresh, large eggs for poaching as they hold their shape better; check the expiration date.
- Add distilled white vinegar to the poaching water at least 2 minutes prior to adding eggs to help whites set quickly without vinegar flavor transfer.
- Rotate English muffins halfway through toasting for even browning.
- Poach eggs in batches of three at a time to maintain proper water temperature and egg shape.
- If hollandaise sauce breaks or is thin, blend in an extra egg yolk to stabilize and thicken.
- Use softened, not melted, unsalted butter for a creamy hollandaise emulsion.
- Freshly squeezed lemon juice is essential in hollandaise for brightness; avoid bottled lemon juice.
- Fresh dill complements smoked salmon best; avoid dried dill for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified