I love the ritual of brunch. I love the eggs, the excuse to drink way earlier then should be otherwise socially acceptable, and the rowdy gossip about the night before. I willingly look past the overpriced dishes, especially my Smoked Salmon Eggs Benedict which can cost the upwards of $16.
I decided once and for all, it was time to look how to cook this complicated, yet unbelievable dish. Mastering the art of poaching eggs is difficult, but creating a creamy hollandaise sauce can be even more impossible. I discovered The Food Lab, an incredible web series that makes complicated dishes incredibly easy. After one attempt, I became an expert egg poacher (all four came out perfect and runny). And in one simple try I mastered the art of making hollandaise sauce, no whisking involved (although I did learn it has way more calories then I could have ever anticipated).
Timing everything out perfect turns out to be the most difficult part. You want to poach the eggs just before making the hollandaise sauce. The hollandaise should be used immediately.
You need very few simple ingredients. English Muffins, Smoked Salmon, Eggs, Butter, Lemon Juice and Dill. That’s it! I recommend preparing the English Muffins (I placed sliced in the toaster oven, pushing toast right as I poached the eggs), and chopping the Dill before.
Poach the eggs using the fool proof method:
I actually didn’t have fresh eggs, but the method still worked out without a hitch. I cooked the eggs for 4 minutes, to allow for the yolk to still be extremely runny. Although learning about what the numbers on the side of the egg carton meant was insanely interesting.
For making the Hollandaise sauce, here’s the food lab’s other foolproof method!:
Once the hollandaise is ready, mix gently with the diced dill. It’ll be silky smooth, with the fresh herbs running throughout.
Now, it’s time to assemble. Begin with the toasted English Muffin, followed by 2-3 slices of Smoked Salmon (forget the skimpiness found at the overpriced brunch spot). Place the poached egg on top of the Salmon. Drizzle a spoonful of the dill hollandaise over the center of the poached egg. Garnish with dill and enjoy!
To prove that the poached egg method worked incredibly, see the amazingly beautiful, runny yolk. This is how the eggs will turn out after four minutes in the water.
Smoked Salmon Eggs Benedict
Adapted from Serious Eats
For the Hollandaise:
- 1 egg yolk
- 1 teaspoon water
- 2 teaspoon lemon juice from 1 lemon
- Kosher salt
- 1 stick butter (8 tablespoons)
- Pinch cayenne pepper or hot sauce (if desired)
- Combine egg yolk, water, lemon juice and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender
- Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides
- Transfer butter to a 1 cup liquid measuring cup.
Place head of immersion blender into the bottom of the cup and turn it on
With the blender constantly running, slowly pour hot butter into cup (It should emulsify with the egg yolk and lemon juice)
Continue pouring until all butter is added (Sauce should be thick and creamy)
Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired)
Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving
For Eggs Benedict:
- Hollandaise Sauce (see above)
- 1 tablespoon chopped fresh dill fronds (plus dill for garnish)
- 4 English muffins (halves)
- 8-12 slices smoked salmon
- 4 eggs, poached
- Combine hollandaise with 2 teaspoons dill
- Toast the English muffins and divide between 4 plates
- Top each English muffin with 2-3 slices smoked salmon
- Poach eggs (four minutes, for runny middle)
- Spoon dill hollandaise over each egg, garnish with extra dill
- Serve immediately