Smoked Salmon Eggs Benedict
- Servings : 2
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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- 4 large eggs
- 1 large egg yolk
- 2 large bread slices,lightly toasted
- 4 oz (120 g) smoked salmon
- 3 ½ tablespoons unsalted butter
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon water
- kosher salt
- cayenne pepper
Using a jar big enough to fit the head of the blender,combine egg yolk,1 teaspoon lemon juice,1 teaspoon water and pinch of kosher salt.
Melt unsalted butter in a small saucepan over high heat,swirling constantly until the foaming subsides. Pour melted butter into measuring cup.
Insert the head of the blender into the jar with the egg yolk and turn it on. Slowly drizzle melted butter into the jar while blender is running. When all of the butter is poured in, blend until smooth. Season egg mixture with cayenne pepper to taste. Cover and set aside,kipping warm.
Toast bread slices. Arrange smoked salmon on top of the toast and set aside.
Poach eggs.How to Poach Eggs Transfer poached eggs to prepared smoked salmon and toast. Drizzle with reserved warm sauce and serve immediately.