I’m in the middle of a blog purge. Going through old blog posts and deleting the ones with bad pictures, or no pictures, and updating my favorites. Here lies the latter.
Smoked salmon eggs Benedict is a wonderfully decadent breakfast or brunch item that I try to enjoy once per year. Don’t even ask if I make my own Hollandaise sauce (I don’t).
It is an adaptation of a breakfast item I had all the time when I lived in Oregon, at The Victorian Cafe in Bend. This place is famous for its eggs Benedict, notably this beauty.
Smoked Salmon Eggs Benedict
Ingredients (for two):
- 2 English muffins, split
- 4 eggs
- 4 oz. smoked salmon (the flaked kind, not the lox kind)
- 1 package dried Hollandaise sauce, (you’ll need milk and butter for this)
- 1/4 red onion sliced thin
- 1 T capers, divided
- Paprika, for garnish
Heat broiler for muffins and set large pan of water to boil on stove. When water heats to a rolling boil, add a dash of vinegar, if you have it, and reduce heat a bit. Drop in eggs one at a time and swirl water to keep whites together. Gently nudge eggs to keep them from sticking on the bottom. Cook until desired runnyness – I like mine very runny in the middle, about 5 min.
While the eggs cook, prepare the sauce according to package instructions (will take just a few minutes) and toast your muffins under the broiler.
When eggs are done, drain on paper towels and cover with foil to keep warm. Now, quickly assemble: On each muffin half, place a few slices of onion, then salmon, then egg. Next, pour the sauce all over it and then sprinkle a few capers on top. Finish with a dusting of paprika.
Deeeelish! The Hollandaise has a nice lemony kick to it, and the capers add a salty bite, along with the onion and smoky salmon. When you cut into the egg, the yolk will run out and swirl with the sauce in an oh-so happy way.