What’s Up, Hungry People!
We all know about my love for Eggs Benedict, don’t we? Now, every once in a while, I love to sprinkle in my own flair and give classics a fresh spin. Today, we’re taking that path with a hint of the ocean.
Let’s dive into how I brought together the richness of salmon and the classic, creamy goodness of Eggs Benedict. Trust me, mastering the art of poaching an egg and whipping up a velvety hollandaise has never been this fun or rewarding! And guess what? The days of kitchen disasters are long gone.
I chose salmon this time, sliced it just right, gave it that quick and perfect sear, and nestled it onto a crisp English muffin. And of course, no holding back on that golden hollandaise!
Here’s What You Need:
- Salmon Fillet: Brings in a rich, hearty protein and balances out the dish.
- Eggs: The star of the dish; poached to perfection, creamy and oozy.
- Egg Yolks: The base for your hollandaise, giving it that smooth texture.
- Water: Essential for the poaching process and hollandaise consistency.
- Butter: Adds creaminess and a touch of richness to the hollandaise.
- Cayenne Pepper: A hint of spice to keep things lively.
- Lemon Juice: A dash of tanginess to cut through the richness.
- Salt: Enhances all other flavors, an unsung hero.
- White Vinegar: Helps in poaching eggs, giving them a better shape.
- Sugar: Balances out the acidity in the hollandaise.
- English Muffins: Crispy base for all the layers to sit upon.
Let’s kick things off by bringing that water to a gentle heat. You’re aiming for a simmer, but not quite boiling, around 200°F. Once you’re there, splash in that white vinegar and sprinkle in the salt. It’s the foundation for our poached egg magic.
Whipping Up That Dreamy Hollandaise
While that’s getting heated, grab a small saucepan and let it warm over medium-low heat. In a separate bowl, get whisking! Combine those egg yolks with a tablespoon of water. Now, off the heat, pour that yolk mixture into the saucepan. Be quick here; whisk in the lemon juice, cayenne pepper, and sugar. It’s essential to get a good mix. We’re looking to warm it just a touch – remember, we don’t want scrambled yolks! Butter time! Slowly introduce the butter, one tablespoon at a time, into our yolk mixture. Give it gentle heat in intervals, letting the butter melt and become one with our sauce. We want a smooth, dreamy consistency – think liquid gold.
Getting that Perfect Sear on the Salmon
Now, for our salmon stars! Grab another skillet, let it heat up, and give those salmon fillets a quick sear on both sides. Just 1-2 minutes should do. We’re looking for that gorgeous golden edge.
Mastering the Art of Poaching Eggs
Back to the eggs! Here’s a fun trick for poaching: create a little whirlpool in your simmering water. Now, crack your egg into a small bowl and slide it into the swirl. Depending on how you like your yolk – runny, soft, or firm – let it cook for 2-3, 3-5, or 4-6 minutes, respectively. Gently fish out your poached egg with a slotted spoon. Let it take a brief rest on a paper towel, and if you’re feeling fancy, trim any wispy whites.
Building Your Breakfast Masterpiece
As your eggs are doing their thing, give those English muffins some toaster love. Once they’re crisped to perfection, layer your plate. Start with the muffin, followed by that beautifully seared salmon, your poached egg, and let’s not be shy – drench it in that hollandaise. A sprinkle of parsley, a pinch of cayenne, and a hint of lemon juice will crown your masterpiece.
The salmon eggs benedict takes a cherished classic and gives it a refreshing, oceanic twist. It’s that perfect blend of familiar comfort and exciting newness that gets our culinary hearts racing. And just think about the pride you’ll feel when you nail that hollandaise and perfectly poached egg! What better way to satisfy all the Hungry People out there looking for a fresh twist on a beloved breakfast staple?
Salmon Eggs Benedict
- Bring an inch and a half of water to just below a simmer, around 200°F. Stir in the vinegar and salt.
- While the water is heating, warm a small saucepan over medium-low heat. In a separate bowl, whisk together the egg yolks with a tablespoon of water. Remove the saucepan from the heat and whisk in the egg yolk mixture. Quickly mix in the lemon juice, cayenne pepper, and sugar. Make sure it's well combined. Return to the heat, but be careful. Only warm it up for 10-15 second intervals to prevent the yolks from scrambling.
- Gradually add the butter, one tablespoon at a time, ensuring it melts and incorporates into the sauce between each addition. Aim for a smooth, thick consistency.
- In a different skillet, sear the salmon fillets on both sides for about 1-2 minutes or until you get your preferred sear.
- Create a whirlpool in the warm water. Crack an egg into a small bowl, then gently slide it into the swirling water. Let it cook to your liking: 2-3 minutes for runny yolks, 3-5 minutes for soft yolks, or 4-6 minutes for firm yolks.
- Lift the eggs out of the water using a slotted spoon. Let them drain on paper towels for a moment. If needed, trim any untidy whites.
- While those eggs are bubbling away, get your English muffins toasting. Once done, layer up! Start with the muffin, add your salmon (skin removed), pop on a poached egg, and generously drizzle with that amazing hollandaise you just made. Finish with some fresh parsley, an extra pinch of cayenne, and another hint of lemon juice.